Cheesy Hash Brown Casserole (Printer-friendly)

Creamy potatoes, cheddar, and cornflakes make this easy casserole ideal for gatherings or comfort food cravings.

# 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

# Directions:

01 - Set oven temperature to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Combine hash browns, cheddar cheese, sour cream, melted butter, whole milk, onion, garlic, cream of mushroom soup, salt, and black pepper in a large mixing bowl. Stir thoroughly until evenly blended.
03 - Spread the hash brown mixture evenly into the prepared baking dish.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter.
05 - Sprinkle the cornflake mixture evenly over the potato mixture. Bake for 45 to 50 minutes, until the surface is golden, bubbling, and heated throughout.
06 - Let stand 5 to 10 minutes before portioning and serving.

# Expert Advice:

01 -
  • It comes together in minutes and bakes up golden, despite appearing so decadent.
  • This casserole turns simple frozen hash browns into a crowd-pleasing comfort food you'll crave year round.
02 -
  • If you try to rush the resting time, the casserole falls apart and loses its creamy texture.
  • Crushing the cornflakes gently, not pulverizing, made a surprisingly huge difference—the topping stays crisp but not tough.
03 -
  • Don’t skip greasing the dish—scrubbing stuck cheese is no fun.
  • Taste the mixture before baking; sometimes a pinch more salt is exactly what it needs to shine.
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