The best part of this hashbrown casserole is the contrast: soft, cheesy potato shreds underneath a golden cornflake topping that crunches when you scoop through it. Sour cream and condensed soup make the filling rich, and sharp cheddar gives it plenty of flavor. It is an easy potato side for dinner and just as comfortable on a breakfast table.
There are two mixtures to make, a creamy potato filling and a buttery crumb topping. The oven does the rest. Pay attention to the potatoes before mixing, keep the butter divided, and let the finished casserole settle briefly before serving. Those small details matter more than adding extra ingredients.
Thaw and dry the hashbrowns first
Start with one 30–32-ounce bag of frozen shredded hashbrowns, completely thawed. Pat away the surface moisture with a clean kitchen towel or paper towels. The shreds should be separate enough to fold through the filling, without icy clumps or a puddle of thawing liquid.
This recipe is written for shredded potatoes. Keep that shape for the soft, layered texture in the photos. Take care of thawing before starting the rest of the preparation; the ten-minute prep estimate assumes the potatoes are already thawed and ready to mix.
Mix the filling in the right order
You will need a 16-ounce container of full-fat sour cream and one 10.5-ounce can of cream of chicken soup for the base. Use the soup as it comes from the can. The recipe also includes ½ cup finely diced yellow onion, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder.
Measure the full ½ cup of melted unsalted butter, then divide it into two equal ¼-cup portions. One goes into the filling. Keep the other for the cornflakes. Setting the topping portion aside now makes it harder to accidentally pour all the butter into the mixing bowl.
Whisk the creamy base
Preheat the oven to 350°F and grease a 9×13-inch baking dish. In a very large bowl, whisk together the sour cream, soup, one ¼-cup portion of melted butter, onion, salt, pepper, and garlic powder. Scrape around the bowl until everything is blended. The mixture will be thick, with small pieces of onion throughout.
Fold in the potatoes and cheddar
Add the dried hashbrowns and 2 cups of freshly grated sharp cheddar. Switch to a spatula and fold from the bottom of the bowl, bringing the creamy base up through the potatoes. Turn the bowl as you work so the shreds get evenly coated. The cheese belongs in this filling; the cornflakes provide the topping.
Use a bowl with enough space to turn the mixture without spilling it. If you see a pocket of plain potatoes, fold that area through the sauce. You are coating the shreds rather than beating them into a smooth mash.
Spread an even layer
Transfer the potato mixture to the greased dish. Spread it into the corners and level the surface gently with the spatula. An even layer makes it easier to cover the filling with crumbs and check the casserole as it bakes.
Give the cornflakes their own bowl
Combine 2 cups of crushed cornflakes with the remaining ¼ cup of melted butter in a small bowl. Toss until the butter is distributed through the crumbs. Keep a mix of small pieces and coarser flakes for a topping with some texture, rather than crushing everything into powder.
Scatter the buttered cornflakes evenly over the potato filling. Cover the middle as well as the edges, and leave the crumbs loose instead of pressing them down. The topping should sit over the creamy mixture as a separate layer.
Bake until the edges bubble
Bake uncovered at 350°F for 45–55 minutes. Look for hot, bubbling edges and a golden-brown topping. The color of the crumbs is one cue, but the potato filling also needs to be hot through the middle. Begin checking near the shorter end of the baking window and allow more time if needed.
If the topping is browning faster than the filling is heating, lay a piece of foil loosely over the dish and continue baking. Avoid pressing it against the crumbs. You are protecting the top while the casserole finishes, rather than changing the oven temperature halfway through.
Scoop it after a short rest
Let the casserole rest for 5–10 minutes after it comes out of the oven. The filling is soft and creamy, so serve it with a broad spoon rather than trying to cut tidy squares. Scoop down through both layers so each portion has potatoes and some crisp topping.
About twelve side-dish portions is a useful serving estimate, although a breakfast serving may be larger. Serve it alongside eggs, or use it as the potato side with your main dish. It is rich enough that a modest scoop goes a long way.
Small fixes for common baking problems
The filling looks loose: Check that the potatoes were completely thawed and patted dry before mixing. Follow the baking cues, then give the casserole its short rest before scooping. Extra moisture and serving immediately can make the filling seem looser.
The top is getting dark: Use the loose foil cover described above and check the filling as well as the crumbs. The aim is a golden topping over a finished casserole.
There are dry pockets of potato: Spend another moment folding before filling the dish. Scrape the bottom of the bowl, where the thick sour cream and soup mixture can collect.
Hashbrown casserole questions
Can I use frozen hashbrowns straight from the bag?
For this recipe, thaw them completely and pat them dry first. The ingredient list and baking method are written for potatoes prepared that way, so keep that step in the process.
Can I change the soup?
Cream of mushroom or cream of celery soup are options in the original ingredient list. Use the same 10.5-ounce can size and keep the other ingredient amounts unchanged.
Can I use crackers instead of cornflakes?
Yes. The recipe lists crushed Ritz crackers as an alternative. Use 2 cups of crushed crackers with the same ¼ cup of melted butter reserved for the topping. The photos show the cornflake version.
Cheesy hashbrown casserole recipe
Cheesy Hashbrown Casserole
Equipment
- 9×13-inch baking dish
- Very large mixing bowl
- Small bowl
- Whisk
- Spatula
- Broad serving spoon
- Clean kitchen towel or paper towels
Ingredients
- 1 30-32 oz bag Frozen Shredded Hashbrowns, completely thawed and patted dry
- 1 16 oz container Sour Cream, full fat
- 1 10.5 oz can Cream of Chicken Soup (or Cream of Mushroom/Celery)
- 1/2 cup Unsalted Butter melted (divided: 1/4 cup for casserole, 1/4 cup for topping)
- 2 cups Sharp Cheddar Cheese freshly grated
- 1/2 cup Yellow Onion finely diced
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper freshly cracked
- 1/2 tsp Garlic Powder
- 2 cups Cornflakes or Ritz Crackers crushed
Instructions
- Start with completely thawed shredded hashbrowns and pat them dry. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a very large bowl, whisk together ¼ cup of the melted butter, the sour cream, cream of chicken soup, diced onion, salt, black pepper, and garlic powder until blended. Reserve the other ¼ cup of butter for the topping.
- Add the thawed, dried hashbrowns and freshly grated cheddar. Fold with a spatula until the potatoes are evenly coated and the cheese is distributed throughout.
- Transfer the potato mixture to the prepared dish and spread it into an even layer, including the corners.
- In a small bowl, toss the crushed cornflakes with the remaining ¼ cup of melted butter until the crumbs are coated. Crushed Ritz crackers are the alternative listed in the ingredients.
- Sprinkle the buttered cornflakes evenly over the potato mixture, covering the middle and edges without pressing the crumbs down.
- Bake uncovered for 45–55 minutes, until the edges are hot and bubbling and the topping is golden brown. Check that the filling is hot through the middle. If the topping browns too quickly, cover the dish loosely with foil while the filling finishes heating.
- Remove from the oven and let rest for 5–10 minutes before serving.
- Use a broad serving spoon to scoop through the crisp topping and creamy potato filling. Serve hot as a breakfast dish or potato side.
Notes
More ideas for the breakfast table
For a breakfast casserole built around whole potato tots, try Tater Tot Breakfast Casserole. If you would like a sausage version with hashbrowns, take a look at Make-Ahead Sausage Hash Brown Breakfast Casserole.
