Description
Grandma’s Hash Brown Casserole is a comforting and cheesy baked dish featuring tender hash brown potatoes mixed with Cheddar cheese, sour cream, cream of chicken soup, and a crispy cornflake topping. This classic casserole makes a perfect hearty side or main dish suitable for family gatherings and potlucks.
Ingredients
Scale
Main Ingredients
- 2 cups shredded Cheddar cheese
- 1/2 cup finely chopped onion
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 cup melted butter, divided
- 1 (8 ounce) container sour cream
- 1 (2 pound) bag of frozen hash brown potatoes, thawed
- 1 cup crushed cornflakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Gather all the ingredients together to have everything ready for assembly.
- Mix Ingredients: In a large mixing bowl, combine the thawed hash brown potatoes, shredded Cheddar cheese, cream of chicken soup, sour cream, half of the melted butter, finely chopped onion, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Prepare Baking Dish: Spread the mixture evenly into a 9×13-inch baking dish, making sure the layer is uniform for even cooking.
- Add Topping: Sprinkle the crushed cornflakes evenly over the top of the potato mixture. Then drizzle the remaining melted butter over the cornflake topping to help it crisp up and turn golden during baking.
- Bake: Place the baking dish in the preheated oven and bake for 1 hour and 15 minutes. Bake until the casserole is bubbling around the edges and the cornflake topping is golden brown and crispy.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly for a few minutes. Serve warm as a hearty side or main dish.
Notes
- Make sure the hash browns are fully thawed to avoid excess moisture in the casserole.
- For a vegetarian version, substitute cream of chicken soup with cream of mushroom or a vegetable-based soup.
- Crushed cornflakes add a crunchy topping; you can substitute with crushed Ritz crackers or breadcrumbs if preferred.
- To reduce sodium, use low-sodium cream of chicken soup and adjust salt accordingly.
- This casserole can be prepared a day ahead and refrigerated unbaked. Bake it fresh just before serving, adding an extra 10-15 minutes to the baking time if baking cold.
