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4.5 from 18 votes

Cheesy Hashbrown Casserole

With a crispy, buttery cornflake topping, this Cheesy Hashbrown Casserole recipe is a guaranteed hit, whether it’s for a weeknight dinner or holiday brunch. With very little prep and just a few ingredients, it’s an easy side dish that goes with most everything. You can even prepare it a day in advance!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 523 kcal
Course: Side Dish
Cuisine: American

Ingredients

Hashbrown Casserole
  • 2 pounds frozen hashbrowns, thawed
  • 2 cups shredded cheddar cheese (we like to use a medium or sharp cheddar)
  • 1 cup full-fat sour cream
  • 1 can (10.5 ounces) cream of chicken soup
  • ¼ cup unsalted butter, melted
  • 2 tablespoons minced dried onion
  • ½ teaspoon Morton kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • chopped green onions or chives, optional garnish
Corn Flakes Topping
  • ¼ cup unsalted butter, melted
  • 2 cups corn flakes cereal, lightly crushed

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Lightly spray a 9" x 13" baking dish with nonstick spray; set aside.
  2. Hashbrown Casserole: Place hashbrowns in a large mixing bowl; set aside.
  3. In a medium bowl, combine shredded cheese, sour cream, cream of chicken soup, melted butter, dried onion, salt, pepper, and garlic powder.
  4. Add cheese mixture to hashbrowns and fold to combine. Transfer mixture to prepared baking dish and spread into an even layer.
  5. Corn Flakes Topping: In a small bowl, combine melted butter with crushed corn flakes. Sprinkle over top of casserole.
  6. Bake & Serve: Cover dish with foil and bake for 60 minutes. Remove foil and bake an additional 5 to 10 minutes, or until casserole is thoroughly hot. If you'd like an extra crunchy topping, set the dish under the broiler for a few minutes. Top with chopped green onions or chives. Serve hot!

Notes

  • To make ahead of time: The day before (or hours before), completely prepare the dish, except do not add the corn flakes topping. When ready to bake, stir together the crushed corn flakes and melted butter, and then sprinkle over the casserole. Proceed as per the directions. You may need to cook the dish with the foil on a little longer since the dish is cold.
  • To double this recipe in a crockpot: Note that you will need a larger crockpot. I use a 7-quart multi-cooker. Just double all the ingredients and omit the cornflake topping (because it does not get crisp in the slow cooker!). Add hashbrowns to the slow cooker. Then, in a medium bowl, stir together the rest of the ingredients. Fold this mixture into the hashbrowns. Turn slow cooker to high heat and cook for 4 to 5 hours, stirring halfway through.
  • from Mom's recipe box

Nutrition Information

Serving 1 Calories 523kcal (26%) Carbohydrates 36g (12%) Protein 11g (22%) Fat 38g (58%) Saturated Fat 16g (80%) Polyunsaturated Fat 19g Cholesterol 66mg (22%) Sodium 936mg (39%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 523

% Daily Value*

Serving 1
Calories 523kcal 26%
Carbohydrates 36g 12%
Protein 11g 22%
Fat 38g 58%
Saturated Fat 16g 80%
Polyunsaturated Fat 19g 112%
Cholesterol 66mg 22%
Sodium 936mg 39%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.