Why You’ll Love Cheesy Hash Brown Casserole Recipe

It combines cheesy, creamy potatoes with a buttery crispy topping for delicious texture.
It’s easy to prepare with straightforward steps and pantry‑friendly ingredients.
This casserole feeds a crowd, making it great for holidays and family gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
¾ cup butter, melted, divided
½ cup chopped onion
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups crushed cornflakes

Directions

Preheat the oven to 350°F (175°C) and gather all ingredients.
In a large bowl, combine the thawed hash browns, Cheddar cheese, condensed cream of chicken soup, sour cream, ½ cup melted butter, chopped onion, salt, and pepper.
Transfer the mixture to a greased 3‑quart casserole dish.
Heat the remaining ¼ cup melted butter in a saucepan, then stir in the crushed cornflakes until evenly coated.
Sprinkle the cornflake mixture on top of the casserole.
Cover and bake in the preheated oven until the casserole is hot and the top is crispy, about 40 minutes.
Let rest briefly before serving.

Servings and timing

Servings: About 12
Prep time: ~20 minutes
Cook time: ~40 minutes
Total time: ~1 hour

Variations

Add cooked diced or crumbled cooked for extra flavor.
Substitute mushroom soup for cream of chicken for a slightly different savory profile.
Swap or mix cheeses (like Colby or Monterey Jack) with Cheddar.
For a crunchier topping, use crushed crackers instead of cornflakes.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Warm individual portions in the microwave or reheat the whole casserole in a 350°F (175°C) oven until heated through.
Freezing: You can freeze the baked casserole for up to 2 months; thaw before reheating.

FAQs

How do I prevent the casserole from being soggy?

Be sure to thaw and drain the frozen hash browns well before mixing to reduce excess moisture.

Can I make this ahead of time?

Yes — you can assemble the casserole, cover, and refrigerate it for a few hours or overnight before baking.

Can I use fresh potatoes instead of frozen?

Fresh potatoes can be used, but they should be grated and blanched first so they cook evenly in the casserole.

What can I serve with this casserole?

It pairs nicely with eggs, grilled meats, or a fresh green salad for a complete meal.

Can I make this recipe vegetarian?

Yes — just use a vegetarian cream soup and ensure your cheese and other ingredients fit your dietary needs.

Is there a dairy‑free version?

You can try dairy‑free sour cream and cheese substitutes, though texture and flavor will differ from the classic.

Can I add vegetables to the casserole?

Yes — sautéed onions, peppers, or broccoli can be mixed in before baking for added nutrition and flavor.

How do I make the topping extra crunchy?

Sauté the cornflakes in butter longer before topping, or mix in crushed crackers or nuts for extra texture.

Can this recipe be doubled or halved?

Yes — adjust the ingredient amounts and bake time accordingly, using appropriate casserole dish sizes.

What’s the best dish size for baking this casserole?

A 3‑quart casserole dish or 9×13‑inch baking pan works well for the standard amount.

Conclusion

This Cheesy Hash Brown Casserole is a timeless comfort food that’s rich, satisfying, and easy to make. With its creamy interior and crunchy topping, it’s sure to become a favorite at meals with family and friends.

Cheesy Hash Brown Casserole

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This Hash Brown Casserole II is a rich, cheesy, and creamy side dish made with frozen hash browns, sour cream, and cheddar cheese. It’s a comforting and easy-to-make dish perfect for potlucks, holidays, or family dinners.

Author: Emily
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 10 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.5 ounce) can condensed cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded Cheddar cheese, salt, and pepper. Mix well until evenly combined.
Spread the mixture into a greased 9×13 inch baking dish.
Bake in the preheated oven for 45 minutes, or until hot and bubbly.
Serve warm as a side dish.

Notes

Thaw hash browns before mixing for even baking.
You can substitute cream of mushroom soup for a vegetarian version.
Top with crushed cornflakes or breadcrumbs for added crunch before baking.
Leftovers can be stored in the fridge and reheated.

Nutrition

Serving Size: 1 serving
Calories: 384
Sugar: 2g
Sodium: 635mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 8g
Cholesterol: 69mg