Cheesy Hash Brown Casserole (Print View)

Creamy, cheesy casserole with shredded potatoes and golden cornflake topping. Crowd-friendly comfort food.

# Ingredient List:

→ Potatoes

01 - 1 bag (30 oz) frozen shredded hash browns, thawed

→ Dairy

02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk

→ Aromatics

06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced

→ Condiments & Seasonings

08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Topping

11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, add thawed hash browns, cheddar cheese, sour cream, melted butter, milk, finely chopped onion, minced garlic, condensed cream of mushroom soup, salt, and black pepper. Stir with a spatula until evenly incorporated.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a small mixing bowl, toss crushed cornflakes with 2 tablespoons melted butter. Distribute topping evenly over the potato mixture.
05 - Bake for 45 to 50 minutes until the topping is golden brown and the sides bubble. The center should be thoroughly hot.
06 - Allow to rest for 5 to 10 minutes before portioning and serving.

# Expert Tips:

01 -
  • When you want something creamy and crowd-pleasing but secretly quick, this casserole checks all the boxes.
  • The cheesy crust and creamy potato layers are addictive—my friends always ask for seconds.
02 -
  • If you skip thawing the hash browns, the casserole turns out watery—learned that after an impatient attempt.
  • Crushing the cornflakes too fine robs you of that classic crunch, so go gently!
03 -
  • Letting the casserole rest after baking makes serving neater.
  • Sprinkle extra cheese under the cornflake layer for a molten surprise.
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