I like this recipe because it’s easy to prepare, feeds a crowd, and always feels cozy and satisfying. I can assemble it quickly, bake it while I focus on other dishes, and serve something that everyone recognizes and loves. I also appreciate how flexible it is, making it ideal for weeknights, potlucks, or holiday meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Casserole ▢32 ounces bag of frozen hash browns, thawed (cubed or shredded) and squeezed dry ▢16 ounces can of cream of chicken soup ▢1½ cups sour cream ▢1 cup shredded mild cheddar cheese ▢1 medium yellow onion, finely chopped ▢½ cup unsalted butter, melted ▢1½ teaspoons sea salt ▢½ teaspoon freshly ground black pepper
Topping ▢2 cups cornflakes cereal ▢½ cup butter, melted ▢chopped fresh parsley, for garnish
Directions
I start by preheating the oven and gathering all my ingredients so everything is ready to go. In a large bowl, I mix the thawed and well-squeezed hash browns with the cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, melted butter, salt, and black pepper until everything is evenly combined.
I grease a 9×13-inch baking dish and spread the hash brown mixture evenly inside. In a separate bowl, I crush the cornflakes into small pieces, keeping some texture, then stir in the melted butter until the cereal is fully coated. I sprinkle this topping evenly over the casserole.
I bake the casserole until it’s hot, bubbly, and golden brown on top. Once it comes out of the oven, I let it rest briefly, then finish it with chopped fresh parsley before serving.
Servings and Timing
I get about 6 generous servings from this casserole. It takes around 15 minutes to prep, about 45 minutes to bake, and a short 5-minute rest before serving, making the total time roughly 1 hour and 5 minutes.
Variations
I sometimes swap the cheddar cheese for mozzarella or Monterey Jack when I want a milder flavor. For a veggie version, I add sautéed bell peppers, onions, or broccoli. I also enjoy experimenting with seasonings like garlic powder or ranch seasoning for a different twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or place the casserole back in the oven until heated through. I like using the oven when possible because it helps keep the topping crisp.
FAQs
Can I make this casserole ahead of time?
I often assemble it a day in advance, cover it tightly, and refrigerate it until I’m ready to bake.
Do I need to thaw the hash browns first?
I always thaw and squeeze them dry because it prevents the casserole from becoming watery.
Can I use fresh potatoes instead of frozen?
I do use fresh potatoes sometimes, shredding them and soaking them in cold water to remove excess starch before using.
What can I use instead of cream of chicken soup?
I substitute cream of mushroom or cream of celery soup when I want a different flavor.
How do I keep the topping crunchy?
I make sure the cornflakes are well coated with butter and avoid covering the casserole while baking.
Can I freeze this casserole?
I freeze it before baking, tightly wrapped, and thaw it overnight in the refrigerator before cooking.
Is this casserole good for breakfast?
I like serving it for breakfast or brunch, especially alongside eggs and fruit.
Can I make it vegetarian?
I switch to a vegetarian cream soup and skip any meat add-ins to keep it vegetarian.
Why is my casserole too soft?
I’ve found that excess moisture in the hash browns is usually the cause, so squeezing them well is important.
What should I serve with this dish?
I usually pair it with a simple green salad, roasted vegetables, or grilled protein for a balanced meal.
Conclusion
I enjoy making this Hashbrown Casserole because it’s comforting, reliable, and always a hit at the table. With its creamy center and crispy topping, it’s one of those recipes I come back to whenever I want something warm, familiar, and satisfying.
Hashbrown Casserole is a comforting, crowd-pleasing dish made with tender potatoes, a creamy cheese-filled sauce, and a buttery cornflake topping that bakes up golden and crispy.
Total Time:1 hour 5 minutes
Yield:6 servings
Ingredients
32 oz frozen hash browns, thawed and squeezed dry (cubed or shredded)
16 oz can cream of chicken soup
1 1/2 cups sour cream
1 cup shredded mild cheddar cheese
1 medium yellow onion, finely chopped
1/2 cup unsalted butter, melted
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 cups cornflakes cereal, crushed
1/2 cup butter, melted (for topping)
Chopped fresh parsley, for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine the thawed and well-squeezed hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, melted butter, salt, and black pepper.
Stir until all ingredients are evenly mixed.
Grease a 9×13-inch baking dish and spread the hash brown mixture evenly inside.
In a separate bowl, crush the cornflakes into small pieces, keeping some texture.
Mix the crushed cornflakes with the melted butter until evenly coated.
Sprinkle the cornflake topping evenly over the casserole.
Bake uncovered for about 45 minutes, until hot, bubbly, and golden brown on top.
Remove from the oven and let rest for about 5 minutes.
Garnish with chopped fresh parsley before serving.
Notes
Always thaw and squeeze hash browns dry to avoid excess moisture.
Can be assembled a day ahead and baked when ready.
Use the oven to reheat leftovers for the crispiest topping.
