Cheesy Hash Brown Casserole (Printable Version)

Creamy baked casserole with potatoes and cheddar, crowned with crispy cornflake topping for a festive side.

# 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

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Mix hash browns, cheddar cheese, sour cream, melted butter, milk, onion, garlic, condensed cream of mushroom soup, salt, and black pepper in a large bowl until evenly blended.
03 - Spread the prepared mixture evenly in the greased baking dish.
04 - Combine crushed cornflakes and melted butter in a small bowl. Sprinkle evenly over the potato mixture.
05 - Bake for 45–50 minutes, until the topping is golden and bubbling and the center is hot.
06 - Let the casserole rest for 5–10 minutes before serving.

# Expert Advice:

01 -
  • This casserole turns out reliably creamy and cheesy every time, even if you&aposs distracted or chatty while prepping.
  • It&aposs one of those sides that disappears fast, making seconds feel inevitable.
02 -
  • If you start with still-frozen hash browns, the casserole comes out soupy (don&apost ask me how I found out).
  • Mixing the cornflakes with melted butter is key—the topping can otherwise turn dry and pale instead of crisp and golden.
03 -
  • Don&apost skip the resting time after baking—otherwise, you&aposll need a spoon instead of a spatula.
  • Using sharp cheddar instead of mild makes the casserole taste much more vivid and cheese-forward.
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