Cheesy Hash Brown Casserole (Printable)

Creamy hash browns baked with cheddar and topped with crispy cornflakes for a classic, crowd-pleasing side.

# What You'll Need:

→ Potatoes

01 - 1 (30 oz) bag 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, combine thawed hash browns, cheddar cheese, sour cream, 1/2 cup melted butter, milk, onion, garlic, cream of mushroom soup, salt, and black pepper. Stir until thoroughly blended.
03 - Spread the mixture evenly into the prepared baking dish.
04 - In a small bowl, toss the cornflakes with 2 tablespoons melted butter. Distribute evenly over the surface.
05 - Bake for 45 to 50 minutes, until the top is golden and the filling is hot and bubbling.
06 - Allow to rest 5 to 10 minutes before serving to set and cool slightly.

# Expert Advice:

01 -
  • There is a secret alchemy when you combine golden hash browns, tangy sour cream, and a crackly cornflake topping no one can resist.
  • It’s shockingly easy to throw together, which makes it my go-to whenever I want a fuss-free showstopper.
02 -
  • One time I rushed the bake and ended up with icy potato centers—take the full time for gooey, hot results.
  • Letting the hash browns thaw fully keeps the casserole from getting watery on the bottom.
03 -
  • Don’t skimp on cheese—it acts like edible glue, binding and flavoring at once.
  • If you’re making it ahead, add the cornflake topping just before baking for the ultimate crunch.
Go Back