Description
A comforting and cheesy hashbrown casserole featuring shredded potatoes baked with sour cream, cream of chicken soup, cheddar cheese, and a crispy cornflake topping. Perfect as a hearty side dish for breakfasts, brunches, or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 32 oz frozen shredded hashbrowns, thawed and patted dry
- 1/2 cup unsalted butter, melted (for casserole)
- 1 cup finely chopped yellow onion
- 1 1/2 cups sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Topping
- 1 cup crushed cornflakes cereal
- 2 tablespoons unsalted butter, melted (for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter to ensure the casserole does not stick.
- Prepare the base mixture: In a large mixing bowl, whisk together the melted butter, sour cream, condensed cream of chicken soup, kosher salt, freshly ground black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add hashbrowns and cheese: Fold in the thawed and dried shredded hashbrowns, finely chopped yellow onion, and 1 1/2 cups of shredded sharp cheddar cheese gently using a spatula. Make sure the potatoes are evenly coated and the ingredients are well distributed.
- Transfer to baking dish: Spread the prepared mixture evenly into the greased 9×13-inch baking dish, pressing lightly to fill the corners and create a smooth surface.
- Prepare cornflake topping: In a small bowl, combine the crushed cornflakes with the melted butter for the topping, mixing thoroughly until the cornflakes are evenly coated. Sprinkle this mixture in an even layer across the top of the casserole.
- Add remaining cheese: Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the cornflake topping to create a cheesy crust.
- Bake the casserole: Place the baking dish in the preheated oven. Bake for 45 to 50 minutes, or until the casserole edges are bubbling and the top is golden brown and crispy.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes to allow it to set. Garnish with chopped fresh parsley if desired, slice into 12 squares, and serve warm.
Notes
- Be sure to thoroughly thaw and pat dry the hashbrowns to prevent excess moisture from making the casserole soggy.
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
- Cornflakes add a delicious crunch, but you can substitute with crushed Ritz crackers or breadcrumbs if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- You can add cooked, crumbled bacon or diced ham for a meaty variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
