cheesy hash brown casserole (Print page)

Creamy cheesy casserole with hash browns, cheddar, and buttery cornflake topping. Perfect for holiday gatherings.

# What You Need:

→ Potatoes

01 - 1 bag (30 oz) frozen shredded hash browns, thawed

→ Dairy

02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk

→ Aromatics

06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced

→ Condiments & Seasonings

08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Topping

11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large mixing bowl, blend the thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, onion, garlic, cream of mushroom soup, salt, and pepper until evenly combined.
03 - Distribute the hash brown mixture evenly in the prepared baking dish, smoothing the top with a spatula.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter until coated. Sprinkle uniformly over the casserole surface.
05 - Bake uncovered for 45 to 50 minutes, until the topping is golden and the filling is bubbling and heated through.
06 - Allow casserole to rest 5 to 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It bakes to a golden, bubbly finish so every scoop is cozy and satisfying.
  • The recipe comes together with pantry staples, making it easy on busy holidays.
02 -
  • If you forget to thaw the hash browns fully, the casserole turns watery and less creamy.
  • Swapping in cream of chicken soup instead of mushroom can lighten the flavor for picky eaters.
03 -
  • Grate your cheddar from a block for better melt and flavor.
  • Use a glass baking dish for easier checking of browning underneath.
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