Cheesy Hashbrown Casserole

Perfectly creamy, cheesy, and topped with an irresistible buttery crunch. The ultimate make-ahead side dish for any occasion!

Prep Time 10

Cook Time 50

Total Time 1

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

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Mix Base Ingredients: In a very large mixing bowl, whisk together 1/4 cup of the melted butter, sour cream, cream of chicken soup, diced onion, salt, black pepper, and garlic powder until smooth.
Fold in Potatoes & Cheese: Add the thawed hashbrowns and freshly grated cheddar cheese to the bowl. Use a spatula to fold everything together gently until evenly combined.
Spread in Dish: Pour the potato mixture into the prepared baking dish and spread it into an even layer.
Make the Topping: In a small bowl, combine the crushed cornflakes with the remaining 1/4 cup of melted butter. Toss until the crumbs are thoroughly coated.
Top & Bake: Sprinkle the buttered crumbs evenly over the top of the casserole. Bake uncovered for 45 to 55 minutes, or until the edges are hot and bubbling and the topping is golden brown.
Serve: Let the casserole rest for 5-10 minutes before scooping and serving hot. Enjoy!

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Make-Ahead: Assemble the casserole, hold the topping, cover tightly, and refrigerate for up to 48 hours before baking.
Pro-Tip: Always grate your cheese from a block for the silkiest texture! Pre-bagged cheese will make the sauce grainy.