Hearty hashbrown casserole Recipe

Some recipes just feel like a warm hug, and this cheesy potato dish is exactly that kind of comfort food. My family asks for this creamy hashbrown casserole at every holiday gathering and casual Sunday dinner alike.

The combination of tender potatoes, rich sour cream, and a buttery cornflake topping creates the perfect texture contrast. You will love how quickly this hashbrown casserole comes together using simple pantry staples.

What Makes This Hashbrown Casserole So Special

There is something undeniably satisfying about a bubbling pan of cheesy potatoes pulling fresh from the oven. This hashbrown casserole delivers maximum flavor with minimal prep work required on your part.

You can easily prepare the entire dish ahead of time and simply bake it right before your meal is ready. It feeds a crowd effortlessly and somehow tastes even better the next day as leftovers.

The crispy, buttery cornflake crust perfectly balances the rich and creamy potato filling underneath. This hashbrown casserole is guaranteed to disappear fast at potlucks or holiday tables.

If this dish hit the spot, you’ll want to try my The Best One Bowl Banana Bread next, plus the Cozy Peaches and Cream Steel Cut Oatmeal delivers the same bold flavors.

Everything You Need for Perfect Hashbrown Casserole

Here is your simple shopping list for this cheesy side dish:

• Frozen hash brown potatoes: You need a two-pound package that has been fully thawed before mixing.
• Condensed cream of chicken soup: One can adds the necessary savory depth and creamy consistency to the sauce.
• Cheddar cheese: I prefer sharp cheddar for a stronger flavor profile against the mild potatoes.
• Sour cream: An eight-ounce container provides the tangy richness that makes the filling so decadent.
• Butter: You will need melted butter for both the potato mixture and the crunchy topping.
• Onion: Chopped fresh onion cuts through the richness and adds a savory bite.
• Seasonings: Simple salt and black pepper are all you need to season this dish.
• Cornflakes: Crushed cereal creates the classic golden crust that makes this dish famous.

My Method for Perfect Hashbrown Casserole

Let’s get this delicious side dish into the oven:

1. Preheat your oven to 350 degrees F and gather a large mixing bowl.
2. Combine the thawed hash browns, shredded cheese, soup, sour cream, half the melted butter, onion, salt, and pepper.
3. Spread the creamy hashbrown casserole mixture evenly into a 9×13-inch baking dish.
4. Sprinkle the crushed cornflakes over the top and drizzle with the remaining melted butter.
5. Bake for one hour until the sauce is bubbly and the topping turns golden brown.

My Best Tips for Perfect Hashbrown Casserole

Thawing the frozen potatoes completely is the most important step to ensure even cooking and the right texture. I usually move the bag to the fridge the night before I plan to make this hashbrown casserole.

If you want extra crispiness, you can broil the dish for the last two minutes of baking time. Just keep a very close eye on it so the buttery cornflakes do not burn.

I highly recommend shredding your own block of cheddar cheese instead of buying the pre-bagged variety. The cheese melts much smoother and gives the hashbrown casserole a richer consistency without anti-caking agents.

How I Like to Serve This Hashbrown Casserole

This rich side dish pairs beautifully with savory mains like roasted ham or grilled chicken breast. I love serving hashbrown casserole for brunch alongside scrambled eggs and fresh fruit.

You can garnish the finished dish with chopped fresh parsley or green onions for a pop of color. The creamy texture makes it a perfect counterpoint to crisp green salads or roasted vegetables.