If you’re searching for a dish that combines comfort, crunch, and ooey-gooey cheese all in one, then the Cheesy Hashbrown Casserole with Crispy Cornflake Topping Recipe is about to become your new favorite go-to. This casserole brings together tender shredded potatoes and sharp cheddar cheese with a tangy sour cream base, all crowned with a delightfully crispy cornflake topping that adds a wonderful contrast in texture. Whether it’s for a holiday brunch, a potluck, or simply a hearty family dinner, this dish promises satisfaction in every bite.
Ingredients You’ll Need
Getting the ingredients right is key for this soul-warming casserole. Each component is simple but plays a crucial role, from flavoring to texture and color, creating a harmonious and irresistible dish.
- 32 oz frozen shredded hashbrowns thawed and patted dry: The foundation providing that classic potato comfort food texture.
- 1/2 cup unsalted butter melted (for casserole): Adds richness and helps bind the ingredients.
- 1 cup finely chopped yellow onion: Offers sweetness and a mild bite to balance the richness.
- 1 1/2 cups sour cream: Brings creaminess and a slight tang that brightens the dish.
- 1 can condensed cream of chicken soup (10.5 ounces): Acts as the perfect savory binder, enriching the casserole’s flavor.
- 2 cups shredded sharp cheddar cheese, divided: Provides melty cheese goodness with a sharp kick — half inside, half on top for the best cheese pull.
- 1 teaspoon kosher salt: Essential seasoning to bring out all the flavors.
- 1/2 teaspoon freshly ground black pepper: Offers just the right amount of gentle heat.
- 1/2 teaspoon garlic powder: Deepens the flavor profile without overpowering it.
- 1/2 teaspoon onion powder: Enhances the savory, umami flavor discreetly.
- 1 cup crushed cornflakes cereal: For that incredibly addictive crispy topping everyone loves.
- 2 tablespoons unsalted butter melted (for topping): Helps the cornflakes toast up golden and crunchy.
- 2 tablespoons chopped fresh parsley for garnish (optional): Adds a fresh, vibrant touch when serving.
How to Make Cheesy Hashbrown Casserole with Crispy Cornflake Topping Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with nonstick spray or a thin layer of butter. This step guarantees your casserole won’t stick and will pull away cleanly after baking, making serving easy and mess-free.
Step 2: Whisk the Creamy Base
In a large mixing bowl, whisk together the half cup of melted butter, sour cream, condensed cream of chicken soup, kosher salt, black pepper, garlic powder, and onion powder until smooth. This creamy mixture forms the flavorful glue that holds the tender potatoes together, giving every bite rich depth.
Step 3: Combine Hashbrowns and Cheese
Gently fold in the thawed and patted-dry hashbrowns, finely chopped onion, and 1 1/2 cups of shredded sharp cheddar cheese into the bowl. Use a spatula to mix everything evenly while being careful not to break down the potatoes too much, so they keep their pleasant texture once baked.
Step 4: Spread the Mixture in the Dish
Spoon the mixture into your prepared baking dish, spreading it to an even layer and pressing slightly into the corners. This ensures uniform cooking and a nicely structured casserole that holds together well when sliced.
Step 5: Prepare and Add the Crispy Cornflake Topping
In a small bowl, toss together the crushed cornflakes with 2 tablespoons of melted butter until every flake is coated. Spread this crunchy mixture evenly over the top of the casserole, then sprinkle with the remaining half cup of shredded cheddar cheese. This creates a golden, crisp topping that contrasts beautifully with the soft potatoes beneath.
Step 6: Bake to Perfection
Bake in your preheated oven for 45 to 50 minutes. You’re looking for bubbly edges and a deeply golden brown, crunchy top. This is where all those flavors marry together perfectly, and the topping crisps up to irresistible perfection.
Step 7: Rest and Garnish Before Serving
Once baked, allow the casserole to rest for about 10 minutes. This resting time lets it set, making it easier to cut into neat squares. Before serving, sprinkle on fresh chopped parsley for a burst of color and freshness if you like a little green on your plate.
How to Serve Cheesy Hashbrown Casserole with Crispy Cornflake Topping Recipe
Garnishes
Simple garnishes like freshly chopped parsley or chives add a lovely pop of color and subtle herbal brightness that cuts through the richness. A dash of smoked paprika or a drizzle of hot sauce can give a creative, spicy twist that enhances the casserole’s flavor profile.
Side Dishes
This casserole pairs wonderfully with fresh, crisp salads like a tangy coleslaw or a bright garden salad. For a more hearty meal, serve alongside roasted or steamed vegetables and a lean protein like baked chicken or grilled sausage to balance the meal beautifully.
Creative Ways to Present
Want to impress? Serve the casserole in mini ramekins for individual portions that look elegant and make plating easier. Or, add a layer of sautéed mushrooms or caramelized onions inside before baking for an extra depth of flavor that feels gourmet but takes minimal extra effort.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s so tasty, that might be unlikely!), store them in an airtight container in the refrigerator. The casserole stays fresh and delicious for up to 4 days, making it perfect for quick lunches or easy dinners the next day.
Freezing
This casserole freezes beautifully. Prepare it as instructed but don’t bake it. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat leftover casserole in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. To refresh the crispy topping, sprinkle a bit more crushed cornflakes and cheese on top before reheating. Avoid microwaving if you want to keep the topping crunchy.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! If using fresh potatoes, peel and grate them, then squeeze out excess moisture with a clean kitchen towel to avoid a watery casserole. The texture will be slightly different but still delicious.
Is there a vegetarian version of this Cheesy Hashbrown Casserole with Crispy Cornflake Topping Recipe?
Yes! Simply substitute the condensed cream of chicken soup with a condensed cream of mushroom or vegetable soup to keep it vegetarian-friendly without losing that comforting creaminess.
Can I make this gluten-free?
Definitely. Use gluten-free cornflakes and ensure your condensed soup is gluten-free. Most of the ingredients are naturally gluten-free, so this recipe is easy to adapt for gluten sensitivities.
What cheese works best if I don’t have sharp cheddar?
Sharp cheddar is ideal for its tang, but you can also use a mild cheddar or a blend of Monterey Jack and cheddar. Just make sure it melts well and has good flavor to complement the potatoes.
How do I get the topping extra crispy?
Make sure your cornflakes are fully coated with melted butter before sprinkling on top. You can also broil the casserole for a minute or two at the very end of baking, watching closely so it doesn’t burn.
Final Thoughts
This Cheesy Hashbrown Casserole with Crispy Cornflake Topping Recipe is the ultimate crowd-pleaser that brings joy to the table with every forkful. Whether you’re a seasoned cook or just starting out, this recipe is straightforward, forgiving, and downright delicious. Go ahead, dive into this cozy, cheesy delight — your family and friends will thank you for it!
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Cheesy Hashbrown Casserole with Crispy Cornflake Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This classic Hashbrown Casserole is a creamy, cheesy comfort dish perfect for family dinners or potlucks. Crispy on top and tender inside, it’s made with shredded hashbrowns, sour cream, cheddar cheese, and a crunchy cornflake topping. Baked to golden perfection, it’s an easy and satisfying side or main dish.
Ingredients
Main Ingredients
- 32 oz frozen shredded hashbrowns, thawed and patted dry
- 1/2 cup unsalted butter, melted (for casserole)
- 1 cup finely chopped yellow onion
- 1 1/2 cups sour cream
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Topping
- 1 cup crushed cornflakes cereal
- 2 tablespoons unsalted butter, melted (for topping)
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted 1/2 cup butter, sour cream, condensed cream of chicken soup, kosher salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add hashbrowns, onion, and cheese: Fold in the thawed and patted dry hashbrowns, finely chopped yellow onion, and 1 1/2 cups of shredded sharp cheddar cheese gently using a spatula until everything is evenly coated with the creamy mixture.
- Transfer to baking dish: Spread the hashbrown mixture evenly into the prepared baking dish, pressing lightly to fill the corners for an even layer.
- Prepare topping: In a small bowl, mix crushed cornflakes with 2 tablespoons melted butter until the flakes are fully coated. Sprinkle this mixture evenly over the casserole surface, then top with the remaining 1/2 cup cheddar cheese.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, until the edges bubble and the topping turns a deep golden brown color.
- Rest and garnish: Let the casserole rest for 10 minutes to set before serving. Garnish with chopped fresh parsley if desired, slice into 12 squares, and serve warm.
Notes
- Ensure hashbrowns are fully thawed and patted dry to avoid a watery casserole.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For a milder onion flavor, rinse chopped onions in cold water before adding.
- The cornflake topping adds a nice crunch—do not skip this step for the best texture.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
