Cheesy Hash Brown Casserole (Printable Version)

Creamy casserole with hash browns, cheddar, sour cream, and cornflake topping. Perfect as a comforting 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, blend thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, onion, garlic, cream of mushroom soup, salt, and pepper until thoroughly combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a small bowl, mix crushed cornflakes with melted butter. Sprinkle the topping evenly over the potato mixture.
05 - Bake for 45 to 50 minutes until the surface is golden and bubbling and the center is heated through.
06 - Allow the casserole to rest for 5 to 10 minutes prior to serving to set the texture.

# Expert Tips:

01 -
  • The cornflake topping creates an addictive crunchy contrast to the creamy center.
  • This is one dish that disappears every time I bring it to holiday gatherings, even among picky eaters.
02 -
  • If you rush the resting step, the casserole falls apart and loses its perfect shape.
  • I once forgot to thaw the hash browns and wound up baking twice as long—always thaw in advance.
03 -
  • Let the casserole rest before slicing, or you’ll lose those neat, cheesy squares.
  • Add half the cheese to the top for a gooier finish – yes, people will ask for your secret.
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