Cheesy Hashbrown Casserole is a beloved holiday and potluck side — creamy, cheesy, and simple to prepare. This comforting casserole combines shredded hash browns, sour cream, two types of condensed soup, shredded cheddar, and a crunchy cornflake topping for a dish everyone will request again.
Hashbrown Casserole:
Popular especially in the Midwest, hashbrown casserole is a staple at family gatherings and holiday tables. It fills a 9×13-inch pan, making enough to serve roughly 10–12 people as a hearty side; for larger groups you can double the recipe. It pairs beautifully with ham, roasted meats, or any main protein, and can even be turned into a main dish by stirring in cubed ham, cooked chicken, or browned ground beef.
How to Make Cheesy Hashbrown Casserole:
This casserole requires minimal prep — about 5–10 minutes to assemble. The creamy base comes from combining one can of condensed cream of chicken soup and one can of condensed cheddar cheese soup with sour cream, milk, and melted butter. That duo of soups gives a rich, cheesy foundation that blends perfectly with the potatoes.
Season well but sparingly: salt, black pepper, garlic powder, and onion powder are ideal. Because the casserole already contains cheese and condensed soup, a modest amount of salt is all that’s needed. Melted butter is essential for added flavor and a smooth texture.
For even cooking and a consistent sauce, whisk the soups, milk, sour cream, half of the melted butter, and seasonings together first. Next, stir in the shredded cheddar, then fold in the frozen hash browns. Transfer the mixture to a prepared 9×13-inch pan.
Just before baking, crush about 2 cups of cornflakes and combine them with the remaining melted butter. Sprinkle this buttered cornflake mixture over the top for a golden, crunchy finish. If you prefer a finer crumb, pulse the cornflakes briefly in a food processor; otherwise, breaking them up by hand or with a fork works fine.
Freezing and Make-Ahead Tips:
This casserole is forgiving for make-ahead cooking. You can assemble the dish (omit the cornflake topping), cover, and refrigerate for up to 24 hours before baking. If you want to freeze it, the best texture comes from baking first and then freezing: bake as directed, cool completely, wrap tightly in heavy-duty foil, and freeze up to two months.
If you prefer to freeze unbaked, assemble the casserole and cover it well with foil before freezing for up to two months. Note that sour cream can separate during freezing; the texture may be slightly different after thawing. To bake from frozen, thaw overnight in the refrigerator, then bake as directed until hot and bubbly.
Enjoy!
~Nichole
Cheesy Hash Brown Casserole
Nichole
Ingredients
- 1 2-pound package frozen shredded hashbrowns
- 1 can condensed cheddar cheese soup
- 1 can condensed cream of chicken soup
- 1/4 cup milk
- 1 cup sour cream
- 1 stick butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups shredded cheddar cheese
- 2 cups crushed cornflakes
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together both cans of soup, milk, sour cream, half of the melted butter, salt, pepper, garlic powder, and onion powder until smooth.
- Stir in the shredded cheddar cheese, then fold in the frozen hashbrowns until evenly coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- In a small bowl, mix the crushed cornflakes with the remaining melted butter and sprinkle over the top of the casserole.
- Bake for about 45 minutes, until the casserole is hot and bubbly and the topping is golden. Let rest a few minutes before serving.
Nutrition
Nutrition information is approximate.