Cheesy Hash Brown Casserole (Printable)

Creamy hash brown casserole, loaded with cheddar, sour cream, and a golden cornflake crust.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large mixing bowl, blend thawed hash browns, cheddar, sour cream, melted butter, milk, onion, garlic, cream of mushroom soup, salt, and black pepper until uniform.
03 - Distribute the potato mixture evenly in the prepared baking dish.
04 - Combine crushed cornflakes and 2 tablespoons melted butter in a small bowl. Sprinkle evenly over the potato mixture.
05 - Bake for 45 to 50 minutes, until topping is golden and bubbling, and the center is hot throughout.
06 - Allow to rest for 5 to 10 minutes before portioning.

# Expert Hints:

01 -
  • You get that irresistible golden topping and gooey center every single time, even if you haven’t baked much before.
  • From brunch spreads to potluck tables, it’s the one side dish people quietly hope for seconds of.
02 -
  • If you skip thawing the hash browns, the casserole gets watery and doesn’t set—learned after a very soupy batch at a rushed brunch.
  • Hand-shredded cheese melts smoother and tastes brighter than the bagged stuff, especially in creamy recipes like this.
03 -
  • Let your hash browns thaw completely and squeeze out extra moisture for the best texture.
  • A pinch of paprika or scallions in the mix adds a fresh edge that surprises guests.
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