Savor The Ultimate Cheesy Hashbrown Casserole Today (Print version)
Creamy cheesy hashbrown casserole with sour cream, sharp cheddar, and a buttery cornflake topping baked until bubbling and crisp.
# Ingredients:
For the casserole
01 -
1 (30 to 32 oz / 850 to 900 g) bag frozen shredded hashbrowns, thawed
02 -
1 (10.5 oz / 298 g) can condensed cream of chicken soup
03 -
1 1/2 cups (360 g) sour cream
04 -
6 tablespoons (85 g) unsalted butter, melted and divided
05 -
1/2 cup (75 g) finely chopped yellow onion
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon kosher salt, optional
09 -
2 1/2 cups (280 g) shredded sharp cheddar cheese, divided
For the topping
10 -
2 cups (60 g) cornflakes, lightly crushed
11 -
2 tablespoons (28 g) unsalted butter, melted
12 -
2 tablespoons chopped fresh chives, optional
# Instructions:
01 -
Preheat the oven to 350 F. Butter or spray a 9x13-inch baking dish.
02 -
In a large bowl, stir together the cream of chicken soup, sour cream, 6 tablespoons melted butter, onion, garlic powder, pepper, and salt if using.
03 -
Add the thawed hashbrowns and 2 cups of cheddar. Fold gently until the potatoes are evenly coated.
04 -
Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
05 -
Toss the crushed cornflakes with 2 tablespoons melted butter. Scatter evenly over the casserole.
06 -
Bake for 45-50 minutes, until the edges are bubbling and the topping is golden. Rest for 10 minutes, then garnish with chives if using.
# Good to know:
01 -
Use thawed hashbrowns for the creamiest texture.
02 -
Assemble the filling up to 1 day ahead and add the topping just before baking.
03 -
Resting the casserole for 10 minutes helps it scoop cleanly.