Cheesy Hash Brown Casserole (Printable)

Creamy potatoes with cheddar and crisp cornflake topping. Perfect for festive tables and family gatherings.

# What You 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

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large mixing bowl, blend thawed hash browns, cheddar cheese, sour cream, melted butter, milk, onion, garlic, cream of mushroom soup, salt, and black pepper until fully integrated.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a small bowl, mix crushed cornflakes with 2 tablespoons melted butter. Distribute evenly over the potato mixture.
05 - Bake for 45–50 minutes until the topping is golden and the center is hot and bubbling.
06 - Allow the casserole to rest 5–10 minutes before portioning.

# Expert Advice:

01 -
  • This casserole stays creamy without getting watery, a little kitchen trick I stumbled upon after forgetting to thaw the potatoes once.
  • It’s a versatile side that pairs effortlessly with whatever mains you have planned, and it’s always the first to vanish.
02 -
  • Forgetting to thaw the potatoes makes the mix stubbornly clumpy and slows everything down.
  • A sprinkle of scallions after baking can brighten up the dish in ways I never expected.
03 -
  • Don’t skip resting before serving—it’s the secret to a perfect slice.
  • The sharper your cheddar, the more flavorful each bite.
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