Cheesy Hashbrown Casserole Recipe

Introduction

This Cheesy Hashbrown Casserole is a comforting and crowd-pleasing side dish perfect for any occasion. With a creamy filling of sour cream and Cheddar cheese, topped with a crunchy cornflake layer, it’s sure to become a family favorite.

Ingredients

• 1 (2 pound) package frozen shredded hash brown potatoes, thawed and patted dry
• 2 cups freshly shredded Cheddar cheese
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container full-fat sour cream
• ¾ cup unsalted butter, melted and divided (½ cup for casserole, ¼ cup for topping)
• ½ cup finely chopped yellow onion
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cups crushed cornflakes

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish.
2. Step 2: In a large mixing bowl, combine the thawed hash browns, shredded Cheddar cheese, cream of chicken soup, sour cream, ½ cup of the melted butter, chopped onion, kosher salt, and black pepper. Mix thoroughly to combine.
3. Step 3: Spread the mixture evenly into the prepared baking dish.
4. Step 4: Melt the remaining ¼ cup of butter in a small saucepan. Remove from heat and stir in the crushed cornflakes until they are evenly coated.
5. Step 5: Sprinkle the buttered cornflakes evenly over the casserole.
6. Step 6: Bake uncovered for 40 to 45 minutes, or until the edges are hot and bubbling and the topping is golden brown and crispy.
7. Step 7: Let the casserole rest for 10 minutes before serving. Enjoy warm!

Tips & Variations

• For a richer flavor, try mixing in cooked and crumbled bacon or diced ham.
• Use crushed Ritz crackers instead of cornflakes for a buttery, crunchy topping.
• Swap out the cream of chicken soup for cream of mushroom soup for a vegetarian-friendly option.
• Make sure to pat the hash browns dry to avoid a watery casserole texture.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For best texture, reheat uncovered in the oven to maintain the crispy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, cover it with foil, and refrigerate before baking. Add a few extra minutes to the baking time if baking directly from the fridge.

Can I use fresh potatoes instead of frozen hash browns?

While fresh potatoes can work, frozen shredded hash browns are convenient and have the right texture. If using fresh, shred and rinse the potatoes, then dry them thoroughly before using to avoid excess moisture.

Cheesy Hashbrown Casserole Recipe

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4.8 from 111 reviews

This Cheesy Hashbrown Casserole is a comforting and delicious side dish featuring tender shredded potatoes, sharp cheddar cheese, and a creamy blend of sour cream and cream of chicken soup. Topped with buttery, crispy cornflakes, this oven-baked casserole is perfect for family gatherings or holiday meals.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 2-pound package frozen shredded hash brown potatoes, thawed and patted dry
• 2 cups freshly shredded Cheddar cheese
• 1 10.5 ounce can condensed cream of chicken soup
• 1 8 ounce container full-fat sour cream
• ¾ cup unsalted butter, melted and divided (½ cup for casserole, ¼ cup for topping)
• ½ cup finely chopped yellow onion
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Topping

• 2 cups crushed cornflakes

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish to prevent sticking and ensure even cooking.
2. Mix the Filling: In a large mixing bowl, combine the thawed and patted dry hash brown potatoes, freshly shredded Cheddar cheese, condensed cream of chicken soup, full-fat sour cream, ½ cup of the melted butter, finely chopped yellow onion, kosher salt, and freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
3. Transfer: Spread this mixture evenly into the prepared 3-quart baking dish, ensuring a flat and even surface for baking.
4. Make the Topping: In a small saucepan, gently melt the remaining ¼ cup of butter. Remove from heat and stir in the crushed cornflakes until they are evenly coated with butter, creating a crunchy topping.
5. Top & Bake: Sprinkle the buttered cornflakes evenly over the surface of the casserole. Bake uncovered in the preheated oven for 40 to 45 minutes, or until the edges are bubbling hot and the topping is a golden brown and crispy.
6. Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow it to set slightly. Serve warm and enjoy this creamy, cheesy dish as a hearty side.

Notes

• Make sure the hash browns are fully thawed and patted dry to prevent excess water and ensure a creamy texture.
• You can substitute the cream of chicken soup with cream of mushroom soup for a vegetarian variation (adjusting the diet consideration accordingly).
• Use freshly shredded cheese for best melt and flavor.
• For a crispier topping, you can broil the casserole for 1-2 minutes at the end of baking but watch carefully to prevent burning.
• This dish can be prepared ahead of time and refrigerated, just add a few more minutes to the baking time if baking cold.

Keywords: Cheesy Hashbrown Casserole, hashbrown casserole, cheesy potato casserole, cheesy side dish, baked potato casserole, cornflake topping