Description
This comforting Hashbrown Casserole features tender shredded potatoes mixed with a creamy blend of sour cream, melted butter, cream of chicken soup, and sharp cheddar cheese. Topped with a crispy layer of buttery crushed cornflakes and extra cheese, then baked to golden perfection, it’s a perfect side dish for family gatherings or holiday meals.
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 condensed cream of chicken soup (10.5 ounces)
- 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 for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with nonstick spray or a thin layer of butter to prevent sticking.
- Prepare Creamy Mixture: In a large mixing bowl, whisk together the 1/2 cup melted butter, sour cream, condensed cream of chicken soup, kosher salt, black pepper, garlic powder, and onion powder until fully combined and smooth.
- Combine Hashbrowns and Cheese: Add the thawed hashbrowns, finely chopped yellow onion, and 1 1/2 cups shredded sharp cheddar cheese to the creamy mixture. Gently fold everything together with a spatula until the potatoes are evenly coated and the ingredients are well mixed.
- Transfer to Baking Dish: Pour the potato mixture into the prepared baking dish. Spread it out evenly and press lightly into the corners to create a uniform layer.
- Prepare Topping: In a small bowl, combine the crushed cornflakes with 2 tablespoons of melted butter, tossing until the cereal is evenly coated with butter. Sprinkle this mixture evenly over the top of the casserole.
- Add Cheese Layer: Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the cornflake topping to add a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, until the edges are bubbling and the top is a deep golden brown, indicating it’s cooked through and crispy on top.
- 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, then slice into 12 squares and serve warm.
Notes
- Make sure to thaw and pat dry the hashbrowns thoroughly to avoid excess moisture in the casserole.
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian alternative.
- For a gluten-free version, ensure the cornflakes are gluten-free or substitute with crushed gluten-free crackers or breadcrumbs.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- Add cooked bacon or diced ham for a meaty variation.
