Cheesy Hashbrown Casserole
This hashbrown casserole is the perfect side dish for any occasion. Loaded with cheese, hash browns and topped with a crispy cornflake crust, it’s sure to be a hit at family dinners, potlucks, or holiday gatherings.
Hashbrown Casserole
I didn't grow up eating hashbrown casserole like so many people did. I'm not sure when I first had it, but after eating the first bite, I knew it was delicious!
This has become a favorite not only in my immediate family, but with my extended family as well. It shows up at any brunch gathering we do, from birthday celebrations to Christmas brunch and any other time we gather together for a morning-ish meal.
Both the adults and the kids in my family absolutely love this dish. We love it so much, that my Mom always makes an extra dish so everyone has leftovers to bring home.
Ingredients
Nonstick cooking spray
Condensed cream of chicken soup: You can use low-sodium or substitute with cream of mushroom or celery for variety.
Sour cream: You can use full-fat for richness or light sour cream for a lighter version.
Salt and ground black pepper: Adjust to taste.
Garlic powder, onion powder, paprika: Feel free to adjust or add other spices like cayenne for a kick.
Shredded Cheddar cheese: Use sharp Cheddar for a stronger flavor or substitute with a cheese blend.
Sliced green onions: You can also use chives or omit them if you prefer.
Shredded Hash Brown Potatoes
Crushed corn flakes cereal: You can crush this with a plastic bag or by using a food processor.
Melted butter
How to Make
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the sour cream, condensed cream of chicken soup, salt, pepper, garlic powder, onion powder, and paprika and mix well.
Then, stir in half of the shredded Cheddar cheese and the sliced green onions, make sure they are evenly distributed throughout the mixture.
Next, gently fold in the shredded hash brown potatoes until they are well coated with the creamy mixture.
Transfer this mixture into the prepared baking dish, spreading it out evenly to form.
Sprinkle the remaining shredded Cheddar cheese over the top.
In a separate bowl, combine the crushed corn flakes with melted butter, stirring until the cereal is evenly coated.
Sprinkle this buttery cornflake mixture evenly over the top of the casserole.
Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the casserole is heated through, bubbling, and the top is golden brown.
Once it’s done, remove it from the oven and let it rest for about 5 minutes before serving.
Tips
Shredded Cheese: It's better to shred the cheese yourself vs buying pre-shredded cheese. The pre-shredded cheese has anti-caking agents added and it doesn't always melt as well.
Add Meat: Mix in cooked bacon, ham, or sausage if you want.
Spice It Up: Add diced jalapeños or crushed red pepper flakes for a kick.
Make Ahead: Prepare the casserole the night before, cover it, and refrigerate. Bake when ready. This is great for when you have guests coming over the next morning or you are wanting to make it for Christmas breakfast, but don't want to spend the time making it on Christmas morning.
Cover if Browning Too Quickly: If the top browns too fast, cover with foil and continue baking.
Leftovers
To store leftovers, allow the casserole to cool to room temperature.
Transfer any remaining portions into an airtight container and refrigerate for up to 4 days.
When ready to eat, reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
You can also microwave individual servings for 1-2 minutes.
Freezing Instructions
To freeze, prepare the casserole up to the point of baking, but do not bake it.
Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
When ready to use, thaw in the refrigerator overnight and bake as directed, adding an extra 5-10 minutes to the cooking time.
For best results, add the cornflake topping just before baking.
Favorite Things to Pair With It
Here are some of our favorite things to pair with this casserole. Pretty much almost any breakfast food is something we love to pair it with.
Scrambled Eggs
Bacon or Sausage Links
French Toast
Pancakes
F.A.Q.
Can I make this casserole ahead of time?
Absolutely! Prepare it up to a day in advance, cover, and refrigerate. Bake it when ready to serve.
Can I freeze this casserole?
Yes, prepare the casserole without baking, cover it well, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
What can I use instead of cornflakes for the topping?
Try Panko breadcrumbs, crushed Ritz crackers, or even crushed potato chips.
Can I add extra ingredients?
Yes, feel free to add cooked bacon, diced ham, or vegetables like bell peppers or jalapeños.
Hashbrown Casserole
Ingredients
- 10.5 ounces condensed cream of chicken soup
- 2 cups sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 cups shredded Cheddar cheese divided
- ⅓ cup sliced green onions
- 30 ounces Shredded Hash Brown Potatoes
- 2 cups crushed corn flakes cereal
- ¼ cup melted butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix together sour cream, condensed cream of chicken soup, salt, pepper, garlic powder, onion powder, and paprika until well combined. Stir in half of the shredded Cheddar cheese and sliced green onions into the creamy mixture until fully incorporated.
- Gently fold in the shredded hash brown potatoes until they are evenly distributed throughout the mixture.
- Transfer the mixture into the prepared baking dish, spreading it evenly to form an even layer. Top with the remaining cheese.
- In a medium bowl, combine the crushed corn flakes cereal and melted butter, ensuring the cereal is evenly coated.
- Sprinkle the butter-coated cereal mixture evenly over the top of the casserole, creating a satisfying crunchy topping.
- Place the baking dish in the preheated oven, uncovered, and bake for approximately 45 to 50 minutes, until the casserole is heated through, bubbling, and the top is golden brown.
- Once out of the oven, allow the casserole to rest for about 5 minutes before serving. This helps to set the flavors and allows it to cool slightly for easier serving.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
