Cheesy Hashbrown Casserole is a creamy and hearty side dish that’s great for a holiday brunch, breakfast, or even dinner. It’s made with frozen hash browns, sour cream, cream of chicken soup, and cheese. It’s topped with buttery cornflakes for the perfect crunchy topping.
This hash brown casserole recipe is the best side dish for a weekend breakfast or brunch. It’s so simple to make and will pair with all of your favorite brunch dishes. We even make it as a side for dinner, too.
It’s savory and cheesy with a combination of cheddar cheese, creamy chicken soup, and a little tang from sour cream. You can use frozen hash browns to make it, so it’s an easy mix and bake casserole dish.
I think my favorite part is the crunchy cornflake topping. It’s the perfect contrast to the creamy, cheesy potatoes. Plus, this is a freezer-friendly casserole – you can assemble it ahead, freeze it, and then thaw and bake it later.
Table of Contents
Ingredients
- Thawed shredded hash browns
- Condensed cream of chicken soup
- Sour cream
- Melted unsalted butter
- Chopped yellow onion
- Shredded cheddar cheese
- Crushed cornflakes
- Garlic powder
- Salt and black pepper
- Cooking spray
How to Make Hash Brown Casserole
Preheat the oven to 375°F and coat a 9×13″ baking dish with cooking spray.
Combine the hashbrowns, sour cream, soup, chopped onion, cheese, and four tablespoons of melted butter, garlic powder, salt, and pepper in a large bowl. Stir well and then spread the mixture in the prepared casserole dish.
Place the rest of the butter and all of the corn flakes in a saucepan. Heat them over medium heat and saute them for three to five minutes or until the cornflakes are lightly golden.
Sprinkle the buttered cornflakes over the casserole and then cover the baking dish with foil. Bake the casserole for 35 to 40 minutes. Uncover it in the last five to ten minutes of the baking time so that it can brown on top.
Recipe FAQ
Can you freeze hash brown casserole?
Yes, you can freeze it. For best results, assemble it as instructed, but don’t bake it. Instead, tightly wrap the pan in plastic wrap and cover it with foil. Keep it in the freezer and freeze the casserole for up to three months. Thaw it and then bake it as instructed.
How long do leftovers keep?
Leftover hash brown potato casserole will keep for three days in the refrigerator. For reheating, warm it in the microwave or the oven.
What else can you add to it?
I think adding diced cooked ham or crumbled cooked bacon would work really well. You could also add chopped cooked breakfast sausage if you make it for breakfast.
What goes with a hash brown casserole?
Serve it with scrambled eggs, omelets, or your favorite egg casserole for breakfast or brunch. Add something sweet like cinnamon rolls, muffins, or coffee cake. You can also serve it as a side dish with meatloaf, baked chicken, and pork chops for dinner.
How do you make a hash brown casserole?
It’s so easy to make. Just combine shredded hash browns, sour cream, shredded cheese, cream of chicken soup, plus some pantry seasonings. Top the mixture with buttered cornflakes and bake it until the casserole is hot and browned on top.
How long to cook hash brown casserole?
At 350°F, you will need to bake it for 35 to 40 minutes or until it’s bubbling hot around the edges and lightly golden on top. If you need a great side dish for an upcoming holiday brunch or even a potluck, this easy hashbrown casserole recipe is a great one to try! It’s satisfying and delicious – a great way to kick off the weekend. Enjoy!
More Casserole Recipes You’ll Enjoy
Hash Brown Casserole Recipe
Ingredients
- 1 30 or 32 ounce package of frozen hash browns, thawed
- 1 10.5 ounce can cream of condensed chicken soup
- 8 ounces sour cream
- 1 stick 8 Tablespoons unsalted butter, melted and divided
- ½ medium yellow onion chopped
- 2 cups cheddar cheese shredded
- 2.5 cups cornflakes crushed
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine hash browns, soup, onion, cheddar cheese, 4 tablespoons of melted butter, garlic powder, salt and pepper. Spray and 13x9x2 casserole dish with non-stick cooking spray. Pour hash brown mixture into the dish distributed evenly.
- Place remaining butter and cornflakes in a saucepan over medium heat. Sauté for 3-5 minutes until cornflakes are browed just a little and butter is incorporated. Sprinkle over the top of the casserole.
- Cover casserole dish with foil and bake for 35-40 minutes until browned and hot throughout. Uncover for the last 5-10 minutes of baking. Serve hot!!
Recipe Nutrition
This Hash Brown Casserole is made with frozen hash browns, sour cream, cream of chicken soup, and cheese. It’s topped with buttery cornflakes for the perfect crunchy topping.