cheesy hash brown casserole (Printer View)

Creamy baked hash brown casserole with cheddar, onion, and crispy topping. Perfect for holiday feasts.

# Components:

→ 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

# Method steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large mixing bowl, combine thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, onion, garlic, condensed cream of mushroom soup, salt, and black pepper. Stir until uniformly blended.
03 - Spread the mixture evenly into the prepared baking dish, smoothing the top.
04 - In a small mixing bowl, toss the crushed cornflakes with melted butter. Sprinkle evenly over the surface.
05 - Bake in the center of the oven for 45 to 50 minutes, or until the top is crisp and golden and the filling is hot and bubbling.
06 - Allow to rest for 5 to 10 minutes before portioning and serving.

# Expert Advice:

01 -
  • You won't believe how quickly it disappears once out of the oven—it's a secret crowd-pleaser.
  • The rich, creamy filling and crunchy topping perfectly balance salty, savory, and buttery textures.
02 -
  • If you skip thawing the hash browns, the middle stays cold and the texture turns gummy—found out the hard way.
  • Swapping cornflakes with potato chips or crushed crackers changes the crunch; stick to cornflakes for that classic casserole vibe.
03 -
  • Sautéing onion and garlic before adding boosts depth of flavor.
  • Freshly grated cheddar melts better and gives richer color.
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