Cheesy Hashbrown Casserole Recipe

Introduction

This Cheesy Hashbrown Casserole is a comforting, crowd-pleasing side dish perfect for holidays or family gatherings. Loaded with creamy cheese, crispy topping, and tender hashbrowns, it combines simple ingredients into a deliciously satisfying bake.

Ingredients

• 2 pounds frozen hashbrowns (cubed)
• 16 ounces sour cream
• 2 cups shredded cheddar cheese
• 1 can cream of chicken soup (10 1/2 ounces)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons minced onion
• 3/4 cup unsalted butter (melted, divided)
• 2 cups corn flakes (crushed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, combine the frozen hashbrowns, sour cream, shredded cheddar cheese, cream of chicken soup, kosher salt, black pepper, minced onion, and 1/2 cup of the melted butter. Stir well until everything is evenly mixed.
3. Step 3: Pour the mixture into a 13×9-inch baking dish, spreading it out evenly.
4. Step 4: In a small bowl, mix the remaining 1/4 cup melted butter with the crushed corn flakes. Sprinkle this buttery corn flake mixture evenly over the top of the casserole.
5. Step 5: Cover the baking dish with foil and bake for about 60 minutes.
6. Step 6: Remove the foil and bake for an additional 5 to 10 minutes to crisp up the topping. Once golden and bubbly, remove from the oven and serve warm.

Tips & Variations

• For a vegetarian version, replace the cream of chicken soup with cream of mushroom or cream of celery soup.
• Add diced green chilies or jalapeños for a spicy kick.
• Use sharp cheddar for a more intense cheese flavor.
• Swapping the corn flakes topping with crushed Ritz crackers creates a buttery, flaky crust.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire dish covered with foil in the oven at 350°F until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can grate fresh potatoes and use them, but be sure to squeeze out excess moisture for a better texture. Frozen hashbrowns save time and provide a consistent result.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

Cheesy Hashbrown Casserole Recipe

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★★★★★

4.6 from 99 reviews

This Cheesy Hashbrown Casserole is a comforting, creamy, and crispy baked dish that combines tender hashbrowns, rich cheddar cheese, sour cream, and a crunchy cornflake topping. Perfect as a hearty side or a satisfying main, it’s easy to prepare and bakes to golden perfection.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds frozen hashbrowns (cubed)
• 16 ounces sour cream
• 2 cups shredded cheddar cheese
• 1 can cream of chicken soup (10 1/2 ounces)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons minced onion

Topping

• 3/4 cup unsalted butter (melted, divided)
• 2 cups corn flakes (crushed)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the casserole.
2. Mix Casserole Ingredients: In a large mixing bowl, combine the frozen hashbrowns, sour cream, shredded cheddar cheese, cream of chicken soup, kosher salt, black pepper, minced onion, and 1/2 cup of the melted butter. Mix everything thoroughly until well incorporated.
3. Transfer to Baking Dish: Pour the combined mixture into a 13×9 inch baking dish, spreading it evenly for uniform baking.
4. Prepare Topping: In a small bowl, mix the remaining 1/4 cup melted butter with the crushed corn flakes until the flakes are well coated.
5. Apply Topping: Sprinkle the buttered corn flakes evenly over the top of the casserole to create a crunchy crust after baking.
6. Cover and Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for about 60 minutes.
7. Uncover and Brown: Remove the foil and continue baking for an additional 5 to 10 minutes to allow the topping to become golden brown and crispy.
8. Serve: Remove from oven, let it cool slightly, then serve the cheesy hashbrown casserole warm and enjoy.

Notes

• For a gluten-free version, use gluten-free cream of chicken soup and gluten-free corn flakes.
• You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
• If preferred, add chopped cooked bacon or diced green onions for extra taste and texture.
• Ensure the hashbrowns are fully thawed or partially thawed for more even baking.
• This casserole can be made ahead and refrigerated, then baked just before serving.

Keywords: cheesy hashbrown casserole, baked hashbrown casserole, comfort food, cheesy potatoes, holiday side dish