Cheesy Hash Brown Casserole (Printable)

Creamy baked potatoes with cheddar, topped with crispy cornflakes. Ideal for holidays and family meals.

# What You’ll Need:

→ Potatoes

01 - 1 bag (30 oz) 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 - Set oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, blend thawed hash browns, cheddar cheese, sour cream, melted butter, milk, onion, garlic, cream of mushroom soup, salt, and pepper until uniform.
03 - Evenly distribute the mixture in the prepared 9x13-inch dish.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle topping evenly over the surface.
05 - Bake for 45–50 minutes, until the topping is crisp and bubbling and the center is fully heated.
06 - Set aside for 5–10 minutes to allow flavors to settle before portioning.

# Top Tips:

01 -
  • The crispy golden topping is like a hidden treat beneath every scoop.
  • It’s a breeze to throw together, making holidays and casual brunches so much easier.
02 -
  • One time I skipped the rest period, and the casserole puddled onto the plate — so patience really pays off.
  • Crushing the cornflakes too finely makes the topping lose crunch, so aim for a mix of big and small pieces.
03 -
  • Using freshly shredded cheese instead of pre-packaged makes the casserole taste sharper and melt creamier.
  • Sautéing the onion and garlic briefly before mixing them in creates a deeper flavor, especially if you have a few extra minutes.
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