Cheesy Hash Brown Casserole (Printable Version)

Creamy, cheesy baked hash browns topped with crisp cornflakes. Comforting side for holidays or family dinners.

# What You 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 Make:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, blend the thawed hash browns, shredded cheddar cheese, sour cream, melted butter, whole milk, finely chopped onion, minced garlic, cream of mushroom soup, salt, and black pepper until thoroughly combined.
03 - Spread the potato mixture evenly into the prepared baking dish, smoothing the surface with a spatula.
04 - In a small bowl, toss the crushed cornflakes with the melted butter. Evenly sprinkle the cornflake mixture over the casserole.
05 - Bake on the center rack for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling in the center.
06 - Remove from the oven and let stand 5 to 10 minutes before portioning and serving.

# Expert Tips:

01 -
  • It turns humble pantry ingredients into irresistible comfort food with almost zero effort.
  • The crispy cornflake topping is pure magic—everyone always comments on it, even when they can’t pinpoint the secret.
02 -
  • Once I tried using frozen (not fully thawed) hash browns and regretted it—those icy pockets turn the center mushy every time.
  • Swapping the type of soup can change the whole vibe, so stick with mushroom or chicken for a classic, balanced flavor.
03 -
  • Letting the casserole rest before serving is crucial; it may seem hard, but it stops the slices from falling apart.
  • Freshly grating your cheese instead of using pre-shredded really makes the flavor pop.
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