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Cheesy Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole

iamwinfred
This breakfast-inspired casserole is so good you'll want it for dinner too. Crispy, cheesy hashbrowns in a creamy sauce with a buttery cornflake topping make this an absolute winner for any meal.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 385 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl For topping
  • Whisk or wooden spoon
  • Measuring cups and spoons
  • Aluminum foil
  • Sharp knife and cutting board

Ingredients
  

  • 32 oz frozen hashbrowns about 900g, thawed
  • 2 cans cream of chicken soup 10.5 oz or 300g each
  • 16 oz sour cream about 450g
  • 1/2 cup butter 115g, melted
  • 1 small onion about 1/2 cup or 75g, finely diced
  • 3 cups shredded cheddar cheese about 340g, divided
  • 1 teaspoon garlic powder
  • salt to taste
  • black pepper to taste

For the Topping

  • 2 cups cornflakes crushed
  • 4 tablespoons butter 60g, melted

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • Thaw hashbrowns completely and pat dry with paper towels to remove excess moisture.
  • In a large bowl, combine cream of chicken soup, sour cream, 1/2 cup melted butter, diced onion, garlic powder, salt, and pepper. Mix until smooth.
  • Add thawed hashbrowns and 2 cups of shredded cheese to the bowl. Fold together until evenly combined.
  • Pour mixture into prepared baking dish and spread evenly. Sprinkle remaining 1 cup of cheese on top.
  • Crush cornflakes in a bowl, toss with 4 tablespoons melted butter, and sprinkle evenly over the cheese layer.
  • Cover with foil and bake for 55 minutes. Remove foil and bake uncovered for 10 more minutes until golden and bubbly.
  • Let rest for 10 minutes before serving to allow casserole to set.

Notes

  • Always thaw and dry hashbrowns thoroughly - excess moisture makes the casserole watery instead of creamy.
  • Can be assembled the night before and refrigerated. Add 10-15 minutes to covered baking time if baking from cold.
  • Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
  • Substitute cream of mushroom or cream of celery soup for different flavors.
  • Add 2 cups cooked bacon, ham, or sausage to make it a complete meal.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Freezes well for up to 3 months. Thaw overnight before reheating.
  • Reheat covered at 350°F for 20-25 minutes, removing foil for last 5 minutes to crisp topping.
  • Can use crushed Ritz crackers or panko breadcrumbs instead of cornflakes for topping.
  • For spicy version, add diced jalapeños or a can of green chiles to the mixture.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 28gProtein: 11gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 620mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 20mgIron: 6mg
Keyword breakfast casserole, cheesy potatoes, hashbrown casserole, make ahead breakfast, potluck recipe
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