Cheesy Hash Brown Casserole (Printable)

Cheesy, creamy hash browns baked until golden—crunchy cornflakes add a savory finish for a hearty side.

# What You 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 ground black pepper

→ Topping

11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Combine thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, onion, garlic, condensed cream of mushroom soup, salt, and pepper in a large bowl. Stir thoroughly until blended.
03 - Spread the mixture evenly into the prepared baking dish.
04 - In a small bowl, combine crushed cornflakes with the melted butter. Sprinkle evenly over the potato mixture.
05 - Bake for 45 to 50 minutes until the topping turns golden and the center is bubbling hot.
06 - Remove from oven and allow to rest for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • This casserole is packed with cheesy goodness and a buttery crunch, the kind you secretly wish would fill your plate every holiday.
  • It brings together familiar, affordable ingredients for a dish that always disappears quickly at gatherings.
02 -
  • If you rush and use frozen hash browns, the casserole will be watery—learned after one unfortunate soggy attempt.
  • Freshly shredded cheese melts smoother than pre-bagged, and makes the whole dish taste brighter.
03 -
  • Always thaw hash browns fully to avoid a watery casserole.
  • Those crunchy cornflakes make all the difference—scatter them thoroughly, so every serving gets a crispy bite.
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