Cheesy Hashbrown Casserole

Cheesy hashbrown casserole is my answer whenever someone needs a crowd-pleasing comfort dish for gatherings or holiday brunches. Velvety potatoes, tangy sour cream, ample cheddar, and a buttery cornflake topping come together for that irresistible homey flavor everyone loves.

I made this first for a snowy weekend brunch and my family now requests it for every get-together. The crunchy cornflake topping clinches its status as the one casserole dish that disappears fast.

Ingredients

• Frozen hash brown potatoes: Be sure they are thawed and not watery for the creamiest texture
• Shredded Cheddar cheese: Sharp cheddar offers punchy flavor and extra meltiness
• Condensed cream of chicken soup: This creamy shortcut brings body and classic savory flavor
• Sour cream: Makes everything tangy smooth and luscious use full fat for richness
• Butter: Choose unsalted for better control and use real butter for fullness
• Chopped onion: Fresh onion brings a subtle bite and depth to the dish
• Salt and ground black pepper: The right seasoning is key to rounding out the flavors
• Crushed cornflakes: Go for fresh and crunchy flakes for the absolute best topping

Step-by-Step Instructions

Preheat Oven and Prep Ingredients:

Get your oven going at 350 degrees F so it is hot when you are ready to bake Thaw the hash browns fully on the counter or with a quick zap in the microwave then spread on paper towels to wick away any excess moisture

Mix the Base:

In your largest mixing bowl combine thawed hash browns shredded Cheddar soup sour cream half a cup of melted butter chopped onion salt and pepper Really take your time mixing until every bit is nicely coated and evenly distributed so there are no dry patches

Build the Casserole:

Butter your casserole dish lightly and spread the potato mixture in an even layer Press it down gently so everything bakes up cohesive without gaps

Make the Cornflake Topping:

Put the remaining quarter cup butter in a small saucepan over medium heat Add crushed cornflakes and stir gently but thoroughly until they are all coated with the butter You want every crumb to be rich and glossy not soggy

Top and Bake:

Scatter the buttery cornflakes over the casserole in a thick even layer Cover the dish with foil Place it in the oven for about forty minutes Remove the foil for the last ten minutes if you want that extra golden crunch on top

Cool and Serve:

Pull the casserole from the oven Let it cool for at least ten minutes before scooping and serving so every square holds together perfectly on the plate

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My absolute favorite part is always the crispy cornflake topping which my grandma would let me sprinkle on as a kid. The best memories are when the kitchen smells buttery and everyone crowds in asking when it is ready to eat.

Storage Tips

Let leftovers cool completely before storing in the refrigerator Covered tightly this casserole will keep for up to four days. Reheat portions in the microwave or cover with foil to warm through in the oven until bubbly.

Ingredient Substitutions

You can try swapping Cheddar with Colby Jack or Pepper Jack for a little zing Try using Greek yogurt instead of sour cream if you need a lighter touch. For a vegetarian version use a condensed cream of mushroom soup.

Serving Suggestions

This casserole is a perfect partner for ham or roast beef during holidays. For a festive brunch offer it alongside scrambled eggs and a simple fruit salad. You can add diced bell peppers or cooked bacon to the mix for extra flair.

Recipe Origins

Hashbrown casserole has deep roots in American church potlucks and holiday gatherings. Its mix of affordable pantry staples and homey flavors earned it a spot in many classic cookbooks and family traditions—everyone has their version.

Frequently Asked Questions

→ Can I use fresh potatoes instead of frozen hashbrowns?

Yes, simply shred fresh potatoes, squeeze out excess moisture, and use them in place of frozen hashbrowns for best texture.

→ What can I use as a substitute for cream of chicken soup?

You can use cream of mushroom or cream of celery soup, or prepare a homemade white sauce for similar creaminess.

→ How can I add more flavor to this dish?

Try mixing in chopped cooked bacon, diced ham, or a pinch of paprika for added depth and warmth in the casserole.

→ Is it possible to prepare this casserole ahead of time?

Yes, assemble the dish up to the topping, store covered in the refrigerator, then add cornflakes and bake just before serving.

→ Which cheese works best if I want a slightly different flavor?

Sharp Cheddar is classic, but Monterey Jack, Colby, or a blend will add variety while still melting well.

→ Can this dish be frozen after baking?

Yes, cool the casserole completely before freezing; reheat in the oven for best results and to restore crispiness.