Cheesy Hashbrown Casserole Recipe
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.
- 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
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
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish to prevent sticking and ensure even cooking.
- 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.
- Transfer: Spread this mixture evenly into the prepared 3-quart baking dish, ensuring a flat and even surface for baking.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/cheesy-hashbrown-casserole-recipe/
