The Ultimate Hashbrown Casserole Recipe

Hashbrown casserole is one of those dishes that brings everyone to the table with a smile. This creamy, cheesy recipe combines crispy hashbrowns with a rich sauce that makes every bite satisfying. I’ve made this casserole hundreds of times for family gatherings, holiday brunches, and regular weeknight dinners.

The golden-brown top layer gives way to a soft, flavorful center that people can’t stop eating. What makes this recipe special is how simple it is to prepare while delivering restaurant-quality results. You don’t need fancy cooking skills or expensive ingredients. Just a few pantry staples and about an hour of your time will give you a dish that feeds a crowd and tastes amazing. This casserole works perfectly for breakfast, brunch, or as a side dish for dinner. Kids love it, adults request seconds, and you’ll love how easy it is to make.

Reasons to Try Hashbrown Casserole

This casserole stands out because it combines textures perfectly. The top gets crispy and golden while the inside stays creamy and tender. The cheese melts throughout, creating pockets of gooey goodness in every serving.

The flavor profile balances richness with savory notes. Sharp cheddar adds a tangy punch while sour cream provides coolness that cuts through the heaviness. Onions give a subtle sweetness that rounds out each bite.

This recipe feeds a large group without requiring much effort. One pan serves 10-12 people easily, making it perfect for potlucks, holiday meals, or meal prep for the week. You can prepare everything the night before and just pop it in the oven when needed.

The ingredients are affordable and available at any grocery store. You won’t spend hours hunting for specialty items or breaking your budget. Most people already have half the ingredients in their kitchen.

This casserole reheats beautifully, which makes it ideal for leftovers. Unlike some dishes that turn soggy or dry, this one maintains its texture and flavor even days later.

Where Did Hashbrown Casserole Come From?

Hashbrown casserole became popular in American kitchens during the 1960s when frozen hashbrowns became widely available in grocery stores. Home cooks loved having a convenient potato product that saved them the time of peeling, grating, and rinsing fresh potatoes. The casserole format gained popularity during this era because it allowed families to prepare large quantities of food efficiently. Regional variations developed across the United States, with some areas adding different cheeses or vegetables. The dish became a staple at church potlucks, family reunions, and holiday breakfasts. Today, hashbrown casserole remains a beloved comfort food that connects people to memories of home cooking and family gatherings.

Ingredients Notes

Frozen Hashbrowns: Use the shredded variety, not the diced cubes. The shredded type creates a better texture and distributes evenly throughout the casserole. Thaw them completely before using, or the excess water will make your dish watery. I squeeze out extra moisture with paper towels for the best results.

Sour Cream: Full-fat sour cream provides richness and tang. Low-fat versions make the casserole less creamy and flavorful. Room temperature sour cream mixes more easily with other ingredients.

Cream of Chicken Soup: This acts as a binder and adds savory depth. Choose a quality brand without too many additives. The soup provides creaminess and helps everything stick together during baking.

Cheddar Cheese: Sharp cheddar gives the most flavor, but medium works too. Shred your own cheese from a block instead of buying pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Butter: Use real butter, not margarine. Butter adds flavor that margarine simply cannot match. Melted butter helps the cornflakes topping get crispy and golden.

Onion: Fresh onion adds aromatic flavor that builds depth. Dice it finely so it cooks evenly and distributes throughout the casserole. Yellow or white onions work best.

Cornflakes: These create the signature crunchy topping. Crush them into medium-sized pieces, not powder. The texture contrast between the crunchy top and creamy interior makes this dish special.

How to Make Hashbrown Casserole

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. Set it aside while you prepare the filling.

Step 2: Take your frozen hashbrowns out and let them thaw completely. Spread them on paper towels and press firmly to remove excess moisture. This step prevents a watery casserole.

Step 3: Dice your onion into small, uniform pieces. The smaller you cut them, the better they’ll blend into the casserole without creating large onion chunks that some people might not like.

Step 4: In a large mixing bowl, combine the sour cream, cream of chicken soup, and half of the shredded cheddar cheese. Stir these ingredients together until they’re completely mixed and smooth.

Step 5: Add the thawed hashbrowns and diced onion to the bowl. Mix everything together gently but thoroughly. Make sure every strand of hashbrown gets coated with the creamy mixture.

Step 6: Season the mixture with salt and pepper to taste. Remember that the soup and cheese already contain salt, so taste before adding too much. Mix the seasonings in evenly.

Step 7: Pour the hashbrown mixture into your prepared baking dish. Spread it out evenly with a spatula, pushing it into the corners and smoothing the top surface.

Step 8: Sprinkle the remaining cheddar cheese evenly across the top of the casserole. This creates a cheesy layer that will melt and bubble during baking.

Step 9: Crush the cornflakes into a bowl. Pour the melted butter over the cornflakes and toss them until every piece is coated. Spread this mixture evenly over the cheese layer.

Step 10: Place the casserole in the preheated oven. Bake for 45-50 minutes until the top turns golden brown and the edges bubble. The center should be hot all the way through.

Step 11: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting time helps everything set up so slices hold their shape better.

What You Must Know About Hashbrown Casserole

Never skip thawing and draining the hashbrowns. Frozen hashbrowns contain ice crystals that turn into water during baking. This extra liquid makes your casserole soupy instead of creamy. Take the time to thaw them completely and squeeze out moisture.

Don’t overbake the casserole. Once the top turns golden brown and the edges bubble, it’s done. Overbaking dries out the creamy interior and makes the cornflakes too dark and bitter.

Let the casserole rest before cutting. If you slice into it immediately, the filling will be too loose and won’t hold its shape. Those 10 minutes of resting time make a huge difference in presentation.

Room temperature ingredients mix better. Cold sour cream and soup don’t blend smoothly with the other ingredients. Take them out of the refrigerator 30 minutes before you start cooking.

The cornflake topping needs butter to crisp up properly. Dry cornflakes just turn stale and hard in the oven. Coating them with melted butter creates that irresistible golden crunch.

Helpful Tips

Prepare this casserole the night before and refrigerate it unbaked. Cover it tightly with plastic wrap or aluminum foil. When you’re ready to cook, add 10-15 minutes to the baking time since you’re starting with a cold dish.

Double the recipe easily by using two pans. This works great when feeding a large crowd or making multiple meals at once. The recipe scales up perfectly without any adjustments needed.

Use a glass baking dish instead of metal if possible. Glass conducts heat more evenly and prevents hot spots that can burn the edges while leaving the center undercooked.

Add extra cheese between the layers for an even cheesier result. Put half the hashbrown mixture in the pan, add a layer of cheese, then add the remaining hashbrown mixture and top as directed.

Toast your cornflakes lightly before adding them to the casserole. This extra step makes them even crunchier and adds a deeper flavor to the topping.

Variations and Substitutions

Replace cream of chicken soup with cream of mushroom soup for a different flavor profile. Cream of celery also works well if you want something lighter.

Use Greek yogurt instead of sour cream for a protein boost and tangier taste. The consistency stays creamy while adding nutritional value.

Add vegetables like bell peppers, broccoli, or corn to increase nutrition and color. Dice them small and mix them in with the hashbrowns. This makes the casserole more filling and adds vitamins.

Try different cheese combinations. Mix cheddar with Monterey Jack, pepper jack for spice, or Gruyere for a fancier version. Each cheese brings its own character to the dish.

Make a southwestern version by adding taco seasoning, black beans, and topping with crushed tortilla chips instead of cornflakes. Serve with salsa and avocado on the side.

Use crushed crackers, breadcrumbs, or fried onions instead of cornflakes for the topping. Each option creates a different texture and flavor on top.

For a lighter version, use reduced-fat sour cream and soup, and decrease the amount of cheese by half. It won’t be quite as rich, but still tastes good.

Serving Suggestions for Hashbrown Casserole

Serve this casserole as part of a breakfast spread alongside scrambled eggs, fresh fruit, and orange juice. The combination creates a complete morning meal that satisfies everyone.

Pair it with grilled chicken or steak for a hearty dinner. The creamy, cheesy casserole complements the protein perfectly and acts as both a starch and vegetable side dish.

Add a fresh green salad with vinaigrette to cut through the richness. The acidic dressing and crisp greens provide contrast that makes the meal more balanced.

Top individual servings with a dollop of extra sour cream and fresh chives. The garnish adds color and freshness while reinforcing the flavors already present in the dish.

Serve it at brunch with mimosas or coffee. This casserole works beautifully as the centerpiece of a casual gathering where people can serve themselves.

Plate it alongside roasted vegetables like green beans or asparagus. The lighter vegetables balance the hearty casserole and add nutritional variety.

For holidays, serve it as a side dish with ham or turkey. It’s become a traditional addition to many family celebrations because it feeds many people and pleases all ages.

Storage and Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Cover the baking dish tightly with plastic wrap or transfer portions to smaller containers.

Freeze individual portions in freezer-safe containers for up to 3 months. Wrap each portion in plastic wrap, then place in a freezer bag. Label with the date so you know when to use them.

Reheat in the oven at 350°F for best results. Cover with foil to prevent the top from burning and heat for 15-20 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the topping.

Microwave individual portions on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating. The topping won’t be as crispy, but the casserole will still taste good.

Thaw frozen portions in the refrigerator overnight before reheating. This ensures even warming and prevents cold spots in the middle.

Add a tablespoon of milk or cream when reheating if the casserole seems dry. This restores moisture that evaporates during storage.

Nutrition Facts (Per Serving)

Based on a 2,000 calorie diet. Serves 12.

Best Hashbrown Casserole Recipe

This hashbrown casserole recipe creates the perfect comfort food with crispy cornflake topping and creamy cheese filling. Easy to make, feeds a crowd, and tastes amazing every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Side Dish

Cuisine American

Servings 12 servings

Calories 285 kcal

Ingredients

  

• 30 oz frozen shredded hashbrowns thawed
• 2 cups sour cream
• 1 can 10.5 oz cream of chicken soup
• 2 cups sharp cheddar cheese shredded (divided)
• 1/2 cup butter melted (divided)
• 1 small onion finely diced
• 2 cups cornflakes crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat oven to 350°F and grease a 9×13 inch baking dish
• Thaw hashbrowns completely and squeeze out excess moisture with paper towels
• Dice onion into small, uniform pieces
• Mix sour cream, cream of chicken soup, and 1 cup cheddar cheese in a large bowl
• Add thawed hashbrowns and diced onion to the mixture and stir until everything is coated
• Season with salt and pepper, mixing evenly
• Spread hashbrown mixture into prepared baking dish
• Sprinkle remaining 1 cup cheddar cheese over the top
• Toss crushed cornflakes with 1/4 cup melted butter and spread over cheese layer
• Bake for 45-50 minutes until golden brown and bubbly
• Let rest 5-10 minutes before serving

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