Preheat oven to 350°F. Grease or spray with non-stick spray, a 9” x 13” baking dish. Set aside.
In a large mixing bowl, combine the sour cream, cream of chicken soup, ½ cup of the melted butter, and ranch seasoning.
Mix in the hash browns and shredded cheese.
Stir well to combine. Then fold the mixture into the prepared baking dish.
In a small bowl, combine the crushed Corn Flakes with remaining ½ cup of melted butter. Stir well to combine.
Sprinkle the butter corn flake crumble over the potato mixture.
Bake, uncovered for 40-45 minutes, until corn flake mixture appears dry, cheese is melted, and casserole is bubbly.
Note 1: Feel free to change up the seasoning to any of your favorite seasonings such as Italian seasoning, parsley, and basil. Note 2: It is best not use pre-shredded cheese and shred your own. Pre-shredded has a coating that makes it not melt as well. Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Homemade hash browns can be used for this recipe. Shred Russet Potatoes using a grater or the grater attachment on a Stand Mixer. Soak the potatoes in cold water for 30 minutes. Then drain the potatoes and place them in a cotton towel to wring dry.
The casserole can be made ahead of time and reheated when ready to eat.
Leftovers can be kept in the fridge for 2-3 days. Reheat in the oven at 350°F until warm, about 10 minutes. If using a microwave, follow manufacturer's instructions.
Ranch Seasoning is used in our recipe. It can be left out or use any of your favorite dried herbs such as parsley, basil, or rosemary.
Crumbled Ritz crackers or Panko bread crumbs can be used in lieu of the crumbled corn flakes.
Change up the cheese and use Colby Jack, Gouda, or a blend with the cheddar cheese.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.