Cheesy Hash Brown Casserole (Print)

Golden baked casserole full of creamy cheese, potatoes, and crispy topping for a hearty vegetarian side.

# Components:

→ 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

# Directions:

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, whole milk, chopped onion, minced garlic, condensed cream of mushroom soup, salt, and black pepper until thoroughly combined.
03 - Transfer mixture evenly into greased baking dish.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter.
05 - Distribute cornflake topping over casserole. Bake for 45–50 minutes, until golden and bubbling with center heated through.
06 - Allow to rest for 5–10 minutes before serving.

# Expert Advice:

01 -
  • The crunchy cornflake topping is an irresistibly fun twist that secretly makes everyone dig in for seconds.
  • The casserole stays creamy for hours, so it's perfect for late arrivals and leisurely brunches.
02 -
  • If the potatoes aren't fully thawed, the casserole can take longer to bake and may be watery.
  • Swapping the soup or adding scallions truly personalizes the flavor—don't hesitate to experiment.
03 -
  • Don't skip tasting the potato mixture before baking—it's the best way to ensure balanced seasoning.
  • Layering the topping in two passes keeps the cornflakes super crisp and golden.
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