Cheesy Hash Brown Casserole (Printable)

Creamy cheddar hash brown casserole topped with golden cornflakes, ideal for family dinners or festive feasts.

# What You'll Need:

→ Potatoes

01 - 1 bag (30 oz) frozen shredded hash browns, thawed

→ Dairy

02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk

→ Aromatics

06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced

→ Condiments & Seasonings

08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Topping

11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish using butter or nonstick spray.
02 - In a large mixing bowl, combine thawed hash browns, cheddar cheese, sour cream, 1/2 cup melted butter, whole milk, chopped onion, minced garlic, condensed cream of mushroom soup, salt, and pepper. Mix thoroughly until well incorporated.
03 - Evenly spread the prepared potato mixture into the greased baking dish.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle the topping gently and evenly across the surface.
05 - Bake in the preheated oven for 45 to 50 minutes, until the topping is golden brown, bubbling, and the center is thoroughly heated.
06 - Allow the casserole to rest for 5 to 10 minutes after baking before portioning and serving.

# Expert Tips:

01 -
  • You can prep the whole thing in advance and bake when ready—just don’t tell anyone how easy it is!
  • The combination of creamy, cheesy filling and crunchy topping has genuinely won over people who claimed to dislike casseroles.
02 -
  • If your hash browns aren’t fully thawed and squeezed dry, your casserole will get watery and limp (learned after a soggy Easter morning).
  • Swapping out cream of mushroom soup with cream of chicken changes the flavor profile—try it only on days you feel adventurous.
03 -
  • Squeezing hash browns as dry as possible before mixing is the key to achieving that coveted crispy bite.
  • Hand-shredded cheddar melts and tastes better than pre-shredded—worth the extra minute.
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