Cheesy Hash Brown Casserole (Printable)

Creamy cheddar potatoes, topped with buttery cornflakes, baked for a golden, family-friendly comfort dish.

# What You'll Need:

→ Potatoes

01 - 1 (30 oz) bag 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. Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, thoroughly combine hash browns, cheddar cheese, sour cream, melted butter, milk, onion, garlic, condensed soup, salt, and pepper until evenly blended.
03 - Spread mixture in an even layer within the prepared dish.
04 - Toss cornflakes with 2 tablespoons melted butter in a small bowl and distribute evenly over the top.
05 - Bake for 45 to 50 minutes until the topping is golden and the center is hot and bubbling.
06 - Allow casserole to rest for 5 to 10 minutes before plating.

# Expert Tips:

01 -
  • This casserole gets those delicious crunchy bits around the edge that everyone fights over.
  • The sour cream and melted butter make it richer than any store-bought version—trust me, you'll want seconds.
02 -
  • Once, I rushed and skipped thawing the hash browns—big mistake, as the casserole ended up watery.
  • Swapping cornflakes for potato chips sounded fun but turned the topping greasy and less crisp.
03 -
  • Always thaw hash browns fully for the creamiest texture and zero soggy trouble.
  • Use sharp cheddar and don't skimp, as it’s the flavor hero.
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