Cheesy Hash Brown Casserole (Printable version)

Creamy, cheesy hash brown casserole ideal for gatherings, comforting and easy to prepare as a classic side.

# 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 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, fold together thawed hash browns, cheddar cheese, sour cream, 1/2 cup melted butter, milk, chopped onion, minced garlic, cream of mushroom soup, salt, and black pepper until thoroughly blended.
03 - Evenly transfer the blended mixture to the prepared baking dish and smooth the surface.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter until thoroughly coated.
05 - Scatter the cornflake mixture evenly across the top.
06 - Bake in the preheated oven for 45–50 minutes, until the surface is bubbling and golden and the center is hot throughout.
07 - Allow to rest for 5–10 minutes before slicing and serving.

# Expert Advice:

01 -
  • You can prep it the night before so it's ready for easy entertaining or sleepy mornings.
  • It’s always the dish that gets second helpings, even among picky eaters.
02 -
  • If you don’t thaw the hash browns fully, the casserole will turn watery—learned that the hard way.
  • Swapping the cream of mushroom soup for chicken changed the flavor—try both and see which you prefer.
03 -
  • Use sharp cheddar for the fullest flavor—mild cheese tends to fade into the background.
  • Letting it rest before serving ensures you get tidy slices instead of cheesy pools.
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