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Whole hashbrown casserole with a golden cornflake topping in a gray baking dish

Cheesy Hashbrown Casserole

Creamy shredded hashbrowns and sharp cheddar baked under a buttery cornflake topping. A simple potato side with a soft filling and a crisp golden top.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12 side portions

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.
    Thawed shredded hashbrowns patted dry before mixing the casserole
  • 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.
    Sour cream, condensed soup, melted butter, onion, and seasonings stirred together
  • 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.
    Shredded potatoes and grated cheddar coated in the creamy casserole mixture
  • Transfer the potato mixture to the prepared dish and spread it into an even layer, including the corners.
    Unbaked creamy hashbrown filling spread evenly in a gray rectangular dish
  • 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.
    Coarse crushed cornflakes tossed with melted butter for the casserole topping
  • Sprinkle the buttered cornflakes evenly over the potato mixture, covering the middle and edges without pressing the crumbs down.
    Unbaked hashbrown casserole covered with buttered cornflakes before baking
  • 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.
    Whole hashbrown casserole with a golden cornflake topping in a gray baking dish
  • Remove from the oven and let rest for 5–10 minutes before serving.
    A scoop of baked hashbrown casserole showing creamy potatoes beneath the crisp topping
  • Use a broad serving spoon to scoop through the crisp topping and creamy potato filling. Serve hot as a breakfast dish or potato side.
    A serving of creamy hashbrown casserole with golden cornflakes on a plain plate

Notes

Portion estimate: About 12 side-dish portions; the original recipe did not specify a yield. Larger breakfast servings will give fewer portions.
Timing: The 10-minute preparation estimate assumes the hashbrowns are already completely thawed. Allow 45–55 minutes for baking and 5–10 minutes for resting, or about 60–75 minutes total once the potatoes are ready. The card displays a 50-minute bake and 5-minute rest.
Divide the ½ cup of melted butter into ¼ cup for the filling and ¼ cup for the topping. Pat the thawed potatoes dry before mixing. The photos show the cornflake topping; crushed Ritz crackers are the listed alternative.
Keyword cheesy hashbrown casserole, cornflake topping, hashbrown casserole