Last winter, I hosted a small weekend brunch at my place—a cozy gathering of close friends, hot coffee brewing, and laughter echoing through the kitchen. Everyone brought a dish, but I wanted to make something warm, hearty, and comforting without being too complicated. That’s when I remembered a cheesy hashbrown casserole recipe tucked away in my recipe binder. It wasn’t fancy, but it had all the things I craved: creamy potatoes, gooey cheese, and a buttery crunch on top.
I had made it once before during a snowy weekend at a mountain cabin, where we’d spent days huddled around a wood stove, eating in our pajamas. It filled the room with that unmistakable buttery, savory smell that made everyone peek into the kitchen asking, “Is it ready yet?” I never forgot how quickly it disappeared that day.
So I made it again—for the brunch. As soon as I pulled it out of the oven, the golden, crisp topping caught everyone’s attention. And once they tasted it, there were requests for the recipe before the plates were even cleared. What I love about this dish isn’t just how good it tastes, but how easily it brings people together. It’s the kind of meal that doesn’t try too hard—it just shows up, hot and ready to comfort.
And now I’m sharing it here with you.
Short Description
Cheesy Hashbrown Casserole is a creamy, golden, and crispy baked dish packed with shredded potatoes, cheddar cheese, sour cream, and a buttery cornflake topping. Perfect as a hearty side or cozy main for breakfast, brunch, or dinner.
Key Ingredients
- 1 (32 oz) bag frozen hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- ½ cup chopped onion (optional)
- Salt and pepper to taste
Topping:
- 1 cup crushed cornflakes (or crushed Ritz crackers)
- ¼ cup melted butter
Tools Needed
- 9×13-inch baking dish
- Mixing bowls (one large, one small)
- Mixing spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife (if using onions)
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This keeps the casserole from sticking and gives the edges a nice finish.
Step 2: Combine the Base Ingredients
In a large mixing bowl, stir together the cream of chicken soup, sour cream, melted butter, shredded cheese, and onions (if using). Season with salt and pepper to your liking. Mix until everything is smooth and evenly combined.
Step 3: Fold in the Hash Browns
Add the thawed hash browns to the bowl and gently fold them into the creamy mixture. Make sure every bit of potato is well coated, but don’t mash—it should stay fluffy.
Step 4: Fill the Baking Dish
Scoop the mixture into your prepared baking dish and spread it out evenly, smoothing the top with a spatula.
Step 5: Add the Crunchy Topping
In a small bowl, combine the crushed cornflakes (or crackers) with the ¼ cup melted butter. Stir to coat well. Sprinkle this evenly over the top of the casserole.
Step 6: Bake
Place the dish in the oven and bake for 45 to 55 minutes. The casserole should be bubbly around the edges and the topping should turn a deep golden brown. If your topping starts browning too quickly, lightly cover with foil for the last 10 minutes.
Step 7: Cool and Serve
Let it sit for about 5-10 minutes before serving. This helps the casserole set up slightly and makes it easier to cut into squares or spoon out.
Why You’ll Love This Recipe
– Easy to make with minimal prep
– Crowd-pleaser—kids and adults love it
– Can be prepped ahead and baked later
– Flexible: add veggies or proteins for a one-pan meal
– Great use for leftover hash browns
Mistakes to Avoid & Solutions
Mistake 1: Using Frozen Hash Browns Without Thawing
Solution: Always thaw your hash browns before mixing. If they’re still frozen, the casserole will release too much moisture and become soggy.
Mistake 2: Skipping the Topping
Solution: Don’t underestimate the crunch! That buttery layer adds needed texture. If you’re out of cornflakes, crushed crackers or panko work well.
Mistake 3: Overbaking the Top
Solution: Keep an eye on the topping during the last 10 minutes. If it browns too fast, cover loosely with foil to prevent burning.
Mistake 4: Not Seasoning Enough
Solution: The soup and cheese are salty, but taste your mix before baking and adjust the salt and pepper as needed.
Mistake 5: Serving Immediately
Solution: Let it sit after baking. Just a few minutes helps it set and makes it easier to cut and serve without falling apart.
Serving and Pairing Suggestions
This casserole is a versatile side dish but can easily be the star of the table.
Serve it with scrambled eggs and fruit for a full breakfast
Pair with roast chicken or baked ham for dinner
Great with a side salad or sautéed greens
Add a drizzle of hot sauce or ketchup for a tangy kick
Works well for buffet spreads, brunch bars, or potlucks
Storage and Reheating Tips
To Store:
Let the casserole cool completely.
Store in an airtight container or cover the dish with foil.
Refrigerate for up to 4 days.
To Freeze:
Wrap tightly in foil and freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
To Reheat:
Reheat in a 350°F oven for 20-25 minutes until warmed through.
Microwave individual servings for 1-2 minutes (texture may soften).
For extra crisp topping, broil for 2–3 minutes after reheating.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble it fully (without baking), cover, and refrigerate for up to 24 hours. Add the topping just before baking for best texture.
2. What can I use instead of cream of chicken soup?
Try cream of mushroom or cream of celery for a vegetarian version, or make a quick homemade white sauce if you prefer less processed ingredients.
3. Can I add meat or vegetables?
Definitely! Cooked sausage, bacon, ham, or sautéed veggies like bell peppers or mushrooms work great.
4. Is it okay to use fresh potatoes?
Yes, but shred and dry them thoroughly to avoid excess moisture. Frozen hash browns are quicker and give consistent results.
5. Can I make it gluten-free?
Use a gluten-free cream soup and top with crushed gluten-free crackers or gluten-free cornflakes.
Tips & Tricks
Let frozen hash browns sit at room temp for about 30 minutes, then pat dry with paper towels.
For a richer flavor, mix half sharp cheddar and half Monterey Jack.
Want more bite? Stir in a pinch of paprika or garlic powder.
For a softer top, skip the topping and sprinkle more cheese instead.
Double the recipe for a crowd—just bake in two pans side by side.
Recipe Variations
Loaded Breakfast Casserole
Add 1 cup cooked breakfast sausage and ½ cup chopped bell peppers to the base. Top with extra cheese instead of cornflakes. Great for brunch!
Spicy Jalapeño Version
Mix in ¼ cup chopped pickled jalapeños and use pepper jack cheese for a bold kick. Top with crushed tortilla chips instead of cornflakes.
Vegetarian Garden Casserole
Swap cream of chicken for cream of mushroom. Stir in 1 cup sautéed spinach, mushrooms, or zucchini before baking.
Ham & Swiss Style
Replace cheddar with Swiss and fold in 1 cup diced cooked ham. Sprinkle chopped chives over the top before baking.
Lighter Option
Use low-fat sour cream and reduced-fat cheese. Swap butter for olive oil and top with crushed bran flakes for a healthier crunch.
Final Thoughts
Cheesy Hashbrown Casserole is that warm, familiar dish that always feels like home—simple to make, endlessly customizable, and guaranteed to bring smiles to the table. It’s the kind of comfort food that doesn’t try to impress but ends up stealing the show anyway.
I’ve made it during quiet mornings and chaotic holidays, and every time, it finds its way back onto my table. The balance of creamy and crunchy, rich and savory, makes it irresistible. Even those who claim not to like casseroles usually go back for seconds. It’s dependable in the best way—low-stress, high reward. Try it once, and you’ll likely add it to your recipe rotation too.
Cheesy Hashbrown Casserole
Ingredients
- 1 32 oz bag frozen hash browns, thawed
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- ½ cup chopped onion optional
- Salt and pepper to taste
Topping:
- 1 cup crushed cornflakes or crushed Ritz crackers
- ¼ cup melted butter
Instructions
- Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, cheese, onions (optional), salt, and pepper. Stir until smooth.
- Fold in the thawed hash browns gently, keeping them fluffy and well coated.
- Spread the mixture evenly in the prepared dish, smoothing the top.
- Mix crushed cornflakes (or crackers) with melted butter, then sprinkle over the casserole.
- Bake for 45–55 minutes until bubbly and golden. Cover with foil if topping browns too fast.
- Let cool 5–10 minutes before serving to set.
