Cheesy Hash Brown Casserole (Print Version)

Creamy, cheesy hash brown casserole topped with crispy cornflakes. Ideal vegetarian side for holiday meals.

# 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 the oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large mixing bowl, combine thawed hash browns, cheddar cheese, sour cream, melted butter, milk, onion, garlic, condensed cream of mushroom soup, salt, and black pepper. Mix until ingredients are evenly blended.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a small bowl, toss the crushed cornflakes with 2 tablespoons melted butter until well coated. Sprinkle the topping evenly across the surface.
05 - Bake for 45 to 50 minutes, until the top is golden, bubbling, and the casserole’s center is fully heated.
06 - Allow to rest for at least 5 to 10 minutes prior to serving, so the casserole sets properly.

# Expert Advice:

01 -
  • The golden crust is so satisfyingly crunchy, no one sees it coming until the first bite.
  • You only need one big bowl, so cleanup barely interrupts the fun.
02 -
  • If you rush the thawing step, the hash browns will leach water and make the casserole soggy.
  • Adding the cornflakes just before baking means they stay crisp, not chewy.
03 -
  • Always check the potatoes for excess ice — leftover moisture ruins the texture.
  • Sauté the onion for a sweeter casserole that disappears into the potatoes.
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