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Cheesy Hashbrown Casserole

Cheesy hashbrown casserole with a creamy cheese sauce and a crunchy cornflake-butter topping. Shredded hash browns bake until golden and bubbly, then rest for clean slices with extra crunch.
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Prep Time 1 hour
Cook Time 50 minutes
resting 5 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns (thawed)
  • 1 bag frozen shredded hash browns Thaw fully and pat dry for best texture.
Creamy soup base
  • 1 can (10.5 oz) cream of chicken soup
Sour cream
  • 1 cup sour cream
Butter
  • 0.5 cup melted butter For mixing into the casserole.
  • 3 tbsp melted butter For the cornflake topping.
Cheese
  • 2 cup shredded cheddar cheese
Onion
  • 0.5 cup diced onion
Cornflake topping
  • 1.5 cup crushed cornflakes Crush coarsely for the crunchiest topping.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a baking dish.
  2. Thaw the hash browns fully and pat them dry so they bake up with better texture.
Mix the casserole
  1. In a large baking dish, mix the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, diced onion, and shredded cheddar cheese until evenly combined.
  2. Spread the mixture into the greased baking dish in an even layer.
Top and bake
  1. In a bowl, toss the crushed cornflakes with 3 tbsp melted butter until the crumbs are evenly coated.
  2. Sprinkle the buttered cornflake topping over the casserole so the top is fully covered.
  3. Bake at 350°F for 45-50 minutes until golden and bubbly with a crisp topping.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving to set the creamy center.

Notes

For the best texture, thaw the hash browns completely and pat dry so they don’t release extra moisture. Crush cornflakes coarsely so the topping stays crunchy instead of turning fine. Store leftovers in the fridge up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the cornflake topping can lose crunch after thawing. For a lighter option, use reduced-fat cheddar and light sour cream while keeping the same bake time.