Hashbrown Casserole
A creamy, cheesy hashbrown casserole with a crunchy corn flake topping—ideal for potlucks or holiday gatherings.
Ingredients
Casserole
- 30 oz shredded hash browns thawed and patted dry
- 0.5 cup butter melted
- 1 medium onion minced
- 10.5 oz cream of chicken soup
- 2 cups sour cream
- 1.5 cups cheddar cheese shredded, divided
- 1 tsp salt
- 0.25 tsp black pepper
Topping
- 2 Tbsp butter melted
- 1.5 cups corn flakes crushed
- 0.5 cup cheddar cheese reserved
Instructions
Casserole
- Preheat your oven to 350°F and butter a 9×13-inch baking dish until it glistens.
- In a large bowl, mix 30 oz thawed hash browns, ½ cup melted butter, 1 minced medium onion, 10.5 oz cream of chicken soup, 2 cups sour cream, 1½ cups shredded cheddar, 1 tsp salt, and ¼ tsp pepper until evenly coated.
- Spread the mixture into the prepared dish, smoothing the top for an even bake.
Topping
- Combine 2 Tbsp melted butter with 1½ cups crushed corn flakes, then sprinkle over the casserole base.
- Bake uncovered for 45 minutes, until the corn flake layer is golden and bubbling at the edges.
- Sprinkle the remaining ½ cup cheddar over the top and bake 5 minutes more until melted and glossy.
- Let the casserole rest 5 minutes before slicing and serving.
Notes
During my first test, I learned draining thawed hash browns thoroughly prevents a soupy bake.
Pressing the potato mixture gently into the dish ensures an even, golden top.
Adding cheese in two stages yields a glossy finish without drying the center.