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.
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 9x13 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