Cheesy Hashbrown Casserole

Listen up, comfort food fans!

This cheesy hashbrown casserole is basically what would happen if potatoes and cheese decided to throw the most delicious party ever.

Creamy, crunchy, and ridiculously satisfying, it’s the dish that disappears first at every potluck for good reason.

Cheesy Hashbrown Casserole

The magic of this casserole lies in its perfect contrast of textures—creamy, cheesy potato mixture underneath and that irresistibly crunchy cornflake topping that shatters with each bite.

It’s like someone took all your favorite comfort foods, combined them, and then cranked the deliciousness dial to eleven.

Trust me, you’ll be scraping the corners of the dish to get every last bit.

Cheesy Hashbrown Casserole

Ingredients

Cheesy Hashbrown Casserole
  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 2 cups shredded Cheddar cheese
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • ¾ cup butter, melted, divided
  • ½ cup chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups crushed cornflakes
Cheesy Hashbrown Casserole

Steps

Cheesy Hashbrown Casserole
  1. Gather all ingredients and preheat the oven to 350°F (175°C). Make sure your hash browns are fully thawed—frozen potatoes won’t cook evenly and will release excess moisture, making your casserole soggy.
  2. In a large mixing bowl, combine hash browns, Cheddar cheese, condensed soup, sour cream, ½ cup melted butter, onion, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed—you shouldn’t see any pockets of sour cream or soup. The mixture should be thick and uniform in consistency.
  3. Transfer the mixture to a 3-quart casserole dish, spreading it evenly with a spatula. Press down gently to eliminate air pockets which can cause uneven cooking. Leave about ½ inch of space at the top for the cornflake topping.
  4. In a medium saucepan over medium heat, combine the remaining ¼ cup melted butter and cornflakes. Stir gently with a wooden spoon for 2-3 minutes until all cornflakes are evenly coated in butter. Be careful not to crush the cornflakes too much—you want them to retain some texture for that perfect crunch.
  5. Evenly sprinkle the buttered cornflake mixture over the top of the casserole, creating a complete layer. For maximum crispiness, avoid pressing the cornflakes down into the potato mixture.
  6. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking for another 10 minutes, or until the top is golden brown and crispy and the edges are bubbling. The internal temperature should reach 165°F (74°C) to ensure it’s heated through properly.
Cheesy Hashbrown Casserole

Smart Swaps

  • Use Greek yogurt instead of sour cream (1:1 ratio) for extra protein with the same creamy texture
  • Substitute crushed potato chips or panko breadcrumbs (use 1½ cups) for cornflakes if needed
  • Try pepper jack cheese for a spicy kick or smoked gouda for a more complex flavor profile
  • Replace cream of chicken soup with cream of mushroom or cream of celery for different flavor variations

Make It Diabetes-Friendly

  • Use cauliflower rice (about 2 pounds) instead of hash browns to reduce carbs by approximately 15g per serving
  • Substitute full-fat dairy with reduced-fat versions—light sour cream and reduced-fat cheese—to lower overall fat content while maintaining creaminess
  • Replace ½ cup of the butter with ¼ cup olive oil plus ¼ cup unsweetened applesauce
  • For the topping, use 1½ cups crushed high-fiber cereal instead of cornflakes, which has a lower glycemic index
  • Add 1 cup of finely diced bell peppers and ½ cup diced celery to increase fiber and nutrients without significantly affecting flavor

Pro Tips

  • For make-ahead convenience, assemble everything except the cornflake topping up to 24 hours in advance. Add the topping just before baking.
  • Let the casserole rest for 10 minutes after baking—this helps it set properly and makes serving much easier
  • If the top is browning too quickly, loosely cover with foil during the last part of baking
  • For extra flavor, add 2 cloves of minced garlic or 1 teaspoon of garlic powder to the potato mixture
  • Shred your own cheese rather than using pre-shredded—it melts better and doesn’t contain anti-caking agents that can affect texture

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