Creamy Cheesy Hashbrown Casserole (Printable)
A comforting casserole featuring hashbrowns, cheese, and a crunchy topping. Ideal for potlucks and family meals.
# What You'll Need:
→ Main Casserole
01 - 32 oz frozen shredded hashbrowns, thawed
02 - 2 cups shredded cheddar cheese
03 - 10.5 oz can condensed cream of chicken soup
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Topping
10 - 2 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, condensed cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing lightly to create a uniform layer.
04 - In a separate small bowl, toss the crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the buttered cornflake mixture evenly over the top of the casserole.
06 - Bake uncovered for 40 to 45 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
07 - Let the casserole rest for 5 to 10 minutes before serving to allow it to set for easier scooping.
# Expert Advice:
01 -
- It comes together in just 15 minutes of prep work
- The crunchy buttery topping against creamy potatoes is pure comfort
- Feeds a crowd with just one pan and minimal effort
02 -
- Completely thawing the hashbrowns prevents a watery, soggy casserole
- The topping burns easily, so check at 35 minutes if your oven runs hot
03 -
- Make it the night before and refrigerate, adding the topping just before baking
- Use fresh sour cream rather than frozen for the smoothest texture