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Cheesy Hashbrown Casserole

Cheesy hashbrown casserole with a creamy sour cream and cheddar filling, baked until golden and bubbly. A crispy buttery cornflake crust sits on top for a crunchy finish over tender shredded potatoes.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cheesy hashbrown casserole
  • 1 bag frozen shredded hash browns, thawed Thaw fully and pat dry to prevent watery casserole.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 2 cup shredded cheddar cheese
  • 0.25 cup melted butter, divided Melt, then split for mixing and topping.
  • 0.5 small onion, diced
  • 2 cup crushed cornflakes

Equipment

  • 1 sheet pan

Method
 

Mix the casserole base
  1. In a large bowl, mix thawed hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, and half the melted butter together until evenly combined.
  2. Spread the mixture into a greased baking dish and press into an even layer.
Add the cornflake crust
  1. Toss crushed cornflakes with the remaining melted butter until the crumbs look evenly coated.
  2. Sprinkle the buttered cornflakes evenly over the top of the casserole so coverage reaches the edges.
Bake
  1. Bake at 350°F for 45 minutes, until the top is golden and the center is bubbling.

Notes

Key pro tip: thaw the hash browns completely and pat them dry before mixing—this prevents a watery casserole and helps the topping stay crisp. Store leftovers in the refrigerator for up to 4 days. Freeze baked casserole for up to 2 months; thaw overnight in the fridge and reheat until hot. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar to lower calories while keeping the creamy texture.