Why You’ll Love Cheesy Hashbrown Casserole Recipe
This casserole brings together simple ingredients into a dish that’s:
• Comforting and cheesy, with both creamy and crunchy textures.
• Easy to prepare with mostly pantry staples.
• Great for feeding a crowd or making ahead for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
¾ cup butter, melted, divided
½ cup chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups crushed cornflakes
Directions
Preheat your oven to 350 °F (175 °C).
In a large bowl, combine the thawed hash browns, shredded Cheddar, condensed cream of chicken soup, sour cream, ½ cup of the melted butter, chopped onion, salt, and black pepper. Mix until well blended.
Transfer the mixture to a greased 3‑quart casserole dish.
Melt the remaining butter in a small saucepan and add it to the crushed cornflakes, stirring until the cornflakes are evenly coated.
Sprinkle the buttery cornflakes evenly over the top of the casserole.
Cover the casserole and bake in the preheated oven for about 40 minutes, until heated through and the top is crisp.
Serve warm and enjoy!
Servings and timing
Servings: Makes about 12 servings.
Prep time: ~20 minutes
Cook time: ~40 minutes
Total time: ~1 hour
Variations
• Add protein: Stir in cooked bacon bits, diced ham, or cooked sausage for a heartier dish.
• Vegetable boost: Mix in cooked broccoli florets or diced bell peppers.
• Different toppings: Swap cornflakes for crushed crackers, panko bread crumbs, or French fried onions for varied textures.
• Soup swap: Use cream of mushroom or celery soup instead of chicken for a slightly different flavor.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: You can freeze the baked casserole (without the cornflake topping) for up to 2 months; thaw overnight before reheating.
• Reheating: Warm individual portions in the microwave or heat in the oven at 350 °F (175 °C) until heated through.
FAQs
What can I use instead of cornflakes on top?
You can use crushed crackers, panko, breadcrumbs, or French fried onions for a crunchy topping.
Can I make this casserole ahead of time?
Yes — assemble it, cover, and refrigerate for up to a day before baking.
Do I have to thaw the hash browns?
Thawing helps ensure even cooking; it’s best to thaw before mixing and baking.
Can I make this vegetarian?
Yes — use a vegetarian condensed soup and skip any meat add‑ins.
What temperature should I bake this at?
Bake the casserole at 350 °F (175 °C) until hot and bubbly, about 40 minutes.
Can I add eggs to this casserole?
Adding eggs would change the texture to more of a breakfast strata — you can, but it won’t be the classic version.
How do I prevent the topping from getting soggy?
Make sure the cornflakes are well coated with butter and add them just before baking.
Can I use fresh potatoes instead of frozen?
Fresh grated potatoes could work, but adjust baking time and make sure they’re well drained.
Is this dish suitable for potlucks?
Yes — it travels well and is a crowd‑pleasing side.
What pairs well with this casserole?
Serve with roasted meats, grilled chicken, or a fresh salad to balance the richness.
Conclusion
Cheesy Hashbrown Casserole is a warm, comforting dish that’s easy to make and sure to be a hit at any meal. With creamy potatoes, melted cheese, and a golden crunchy topping, it’s a versatile side that pairs with so many main courses and can be customized to your taste. Give it a try for your next family dinner or gathering!
