Description
This classic Hashbrown Casserole is a comforting and cheesy side dish perfect for breakfast or brunch. Made with tender shredded potatoes, creamy sour cream, sharp cheddar cheese, and a crispy cornflake topping, it’s baked to golden perfection for a warm, satisfying treat that serves 12.
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 condensed cream of chicken soup (10.5 ounces)
- 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)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using nonstick spray or a thin layer of butter to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together 1/2 cup melted 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 and Cheese: Fold in the thawed hashbrowns, finely chopped yellow onion, and 1 1/2 cups of shredded sharp cheddar cheese gently with a spatula. Make sure the potatoes are evenly coated with the creamy mixture and ingredients are well distributed.
- Transfer to Baking Dish: Pour the hashbrown mixture into the prepared baking dish. Spread it evenly, pressing lightly to smooth it into the corners.
- Prepare and Add Topping: In a small bowl, mix the crushed cornflakes with 2 tablespoons melted butter until the cornflakes are well coated. Sprinkle this mixture evenly over the casserole, then top with the remaining 1/2 cup shredded cheddar cheese.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, or until the edges are bubbling and the topping is a deep golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to set. Garnish with chopped fresh parsley if desired. Slice into 12 squares and serve warm.
Notes
- Make sure to thaw and thoroughly pat dry the hashbrowns to avoid excess moisture in the casserole.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
- For a vegetarian version, use a cream of mushroom soup instead of chicken soup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To make ahead, assemble the casserole and refrigerate it covered overnight before baking.
