Cheesy Hash Brown Casserole (Printable Version)

Creamy hash browns with cheddar and crunchy cornflakes, baked until bubbling and golden for easy comfort.

# What You'll Need:

→ Potatoes

01 - 1 (30 oz) bag 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 oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine thawed hash browns, shredded cheddar, sour cream, 1/2 cup melted butter, whole milk, onion, garlic, cream of mushroom soup, salt, and black pepper. Stir until fully integrated.
03 - Evenly spread the hash brown mixture into the prepared baking dish, smoothing the top with a spatula.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle the mixture evenly over the surface.
05 - Transfer to the oven and bake for 45 to 50 minutes, until the topping is golden and the center is hot and bubbling.
06 - Remove from oven and let rest for 5 to 10 minutes before serving to allow the casserole to set.

# Expert Advice:

01 -
  • This casserole is the kind of creamy-crunchy dream you can only get away with making during holidays.
  • It’s an easy crowd-pleaser, perfect for when you need something reliable but festive.
02 -
  • If you forget to thaw the hash browns, your casserole will take forever to bake and end up soupy—been there, regretted it.
  • Using extra-sharp cheddar really lifts the flavor, so don’t settle for bland cheese if you want it to sing.
03 -
  • Letting the casserole rest before slicing ensures neat portions and maximum creaminess.
  • Toss the cornflake topping right before putting it on so the crunch doesn’t get soggy.
Go Back