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
Scale
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.
