As a food blogger I perfected a Cheesy Hash Brown Casserole Recipe with sour cream, onions, sharp cheddar and cream of chicken soup that hides one clever step to make enough for a crowd.

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I love a dish that gets people to argue over the last spoonful. My Cheesy Hashbrown Potato Casserole started as a lazy weekend experiment and now shows up at potlucks.

It uses frozen shredded hashbrowns and lots of shredded sharp cheddar cheese so every bite pulls and melts. I won’t say it’s simple, but it’s the sort of Copycat Hash Brown Casserole that makes you rethink boxed sides.

If you want comfort without fuss, this Hash Brown Potato Casserole has that salty, melty thing going on that makes you want to serve it again next weekend.

Ingredients

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Frozen shredded potatoes: starchy carbs, filling, low fiber, great for crispy texture
Condensed cream of chicken soup: adds savory cream, sodium spikes, little real protein or veggies
Sour cream: tangy dairy, adds creaminess, some fat and calcium, makes casserole richer
Butter: brings fat and flavor, adds richness, boosts calories and tenderness
Sharp cheddar cheese: protein and calcium, melty flavor, salty and savory punch
Eggs: bind the mix, add protein and moisture, simple and handy
Crushed cornflakes: top adds crunch, mostly carbs, a bit of salt
Yellow onion: sweet savory aroma when cooked, tiny fiber and antioxidants

Ingredient Quantities

1 (30 ounce) bag frozen shredded hashbrowns

1 (10.5 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup unsalted butter

1 small yellow onion

2 cups shredded sharp cheddar cheese

2 large eggs

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 cups crushed cornflakes

2 tablespoons butter

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 baking dish with a little butter or nonstick spray.

2. Thaw the frozen shredded hashbrowns enough so theyre pliable, then squeeze out excess moisture with a clean dish towel or paper towels.

3. Finely dice the small yellow onion. Melt the 1/2 cup unsalted butter in a skillet over medium heat and cook the onion until soft and translucent, about 4 minutes; let it cool a minute.

4. In a large bowl combine the drained hashbrowns, the can of condensed cream of chicken soup, 1 cup sour cream, the two large eggs (beat them first), the cooked onion with butter, 1 1/2 cups of the shredded sharp cheddar (reserve the rest), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir until evenly mixed.

5. Taste a tiny bit (optional) and adjust salt or pepper, then spread the potato mixture evenly into the prepared baking dish.

6. Sprinkle the remaining 1/2 cup shredded cheddar over the top of the casserole.

7. Put the 1 1/2 cups crushed cornflakes into a small bowl, melt the 2 tablespoons butter and pour over the cornflakes, toss until coated and crumbly.

8. Evenly sprinkle the buttered cornflake crumbs on top of the cheese layer.

9. Bake in the preheated oven for 45 to 50 minutes, until bubbly and the top is golden. If you want it extra brown, put it under the broiler for 1 to 2 minutes but watch it close so it doesnt burn.

10. Let the casserole rest about 10 minutes before serving so it sets up. Tip: you can make it a day ahead, keep covered in the fridge and add 5 to 10 minutes to the bake time if chilled.

Equipment Needed

1. Oven set to 350 F, obviously needed to bake it.
2. 9×13 baking dish, greased so it wont stick.
3. Large mixing bowl to combine everything.
4. Medium skillet for melting butter and cooking the onion.
5. Measuring cups and spoons for the soup, sour cream, salt etc.
6. Clean dish towel or paper towels to squeeze out the hashbrowns.
7. Small bowl (for the crushed cornflakes) and a spoon to toss them.
8. Spatula or wooden spoon to mix and spread the casserole.
9. Fork or small whisk to beat the eggs.
10. Cheese grater, optional if your cheddar isnt already shredded.

FAQ

How should I prep the frozen hashbrowns so the casserole isn't soggy?

Thaw them in the fridge overnight or microwave for a few minutes, then squeeze out as much water as you can with a clean dish towel or cheesecloth, because excess moisture = soggy casserole. You can also use them straight from frozen but you'll need to bake longer and expect more liquid.

Can I make this ahead or freeze it?

Yes. Assemble and refrigerate covered for up to 24 hours. To freeze, build it in a freezer-safe dish, cover tightly and freeze up to 3 months. Bake from frozen at 350 F (175 C) adding about 15-20 minutes, keep it tented with foil until the middle is hot then remove foil to brown the top.

Any easy substitutions for the cream of chicken, sour cream, or cheese?

Swap cream of chicken for cream of mushroom or celery to avoid chicken flavor, or use 1 cup thick Greek yogurt plus 1/2 cup chicken or veggie broth if you want control over sodium. Sour cream can be swapped 1:1 with plain Greek yogurt. Sharp cheddar is best but Colby-jack or Monterey Jack work. For gluten free, use certified GF cornflakes or crushed GF crackers.

How do I get a crunchy cornflake topping that stays crisp?

Toss the 1 1/2 cups crushed cornflakes with the 2 tablespoons melted butter before sprinkling over the casserole, press lightly. For extra crunch broil for 2-3 minutes at the end, watch it cause it burns fast. Panko or crushed Ritz also work if you want a different texture.

What temp and how long do I bake it, and how do I know it's done?

Bake at 350 F (175 C) about 45-55 minutes. It's done when it's bubbly around the edges, the top is golden and set, and the center is no longer watery. Let it rest 10 minutes before serving so it firms up.

Can I add meat or make it lighter, and how many does it feed?

Yes add cooked chopped ham or shredded rotisserie chicken for protein, stir it into the mix. To make lighter swap half the butter for unsweetened applesauce or use low fat sour cream but flavor will change. Recipe serves about 8 as a side, 6 as a main. Reheat in a 350 F oven covered for 15-20 minutes for best results, microwave for single portions if you're in a rush.

Cheesy Hashbrown Potato Casserole Recipe Substitutions and Variations

Frozen shredded hashbrowns: you can use 4 cups grated fresh russet potatoes squeezed dry, or a 30 ounce bag frozen diced potatoes thawed and roughly mashed, or try shredded sweet potatoes for a slightly sweet twist
Condensed cream of chicken soup: swap with condensed cream of mushroom or cream of celery, or make a quick homemade version by whisking 1 cup milk with 2 tablespoons flour and 1/2 cup chicken broth until thickened
Sour cream: plain Greek yogurt works cup for cup, it’s tangy and thick; or crème fraiche for a richer flavor; or 8 ounces softened cream cheese thinned with 2 tablespoons milk
Crushed cornflakes topping: use 1 1/2 cups panko breadcrumbs toasted, or 1 1/2 cups crushed Ritz or buttery crackers, or crushed potato chips for extra crunch and salt

Pro Tips

– Dry the hashbrowns like your life depends on it. Use a clean dish towel and squeeze hard, or press between paper towels. Too much water = a soggy middle, and no one wants that. If the spuds still feel icy, add 5 to 10 extra minutes to the bake time.

– Don’t skip browning the onion in the butter. Let it get a little color so it’s sweeter and less watery, then cool it before adding to the mix or it can thin out the custard. Little bits of caramelized onion really lift the whole dish.

– Make the cornflake topping pop: add a pinch of salt and a little smoked paprika or garlic powder to the melted butter before tossing. Press the crumbs down lightly so they stick, and if the top is getting too dark, tent the pan with foil for the first 30 minutes then uncover to crisp.

– Prep ahead for easier mornings. Assemble the casserole and chill overnight, covered. Bake straight from the fridge but give it 10 extra minutes and let it rest 10 minutes after baking so it sets up. Saves time and the flavors meld better.

Cheesy Hashbrown Potato Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

As a food blogger I perfected a Cheesy Hash Brown Casserole Recipe with sour cream, onions, sharp cheddar and cream of chicken soup that hides one clever step to make enough for a crowd.

Servings

servings

Calories

498

kcal

Equipment: 1. Oven set to 350 F, obviously needed to bake it.
2. 9×13 baking dish, greased so it wont stick.
3. Large mixing bowl to combine everything.
4. Medium skillet for melting butter and cooking the onion.
5. Measuring cups and spoons for the soup, sour cream, salt etc.
6. Clean dish towel or paper towels to squeeze out the hashbrowns.
7. Small bowl (for the crushed cornflakes) and a spoon to toss them.
8. Spatula or wooden spoon to mix and spread the casserole.
9. Fork or small whisk to beat the eggs.
10. Cheese grater, optional if your cheddar isnt already shredded.

Ingredients

1 (30 ounce) bag frozen shredded hashbrowns
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter
1 small yellow onion
2 cups shredded sharp cheddar cheese
2 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups crushed cornflakes
2 tablespoons butter

Directions

Preheat oven to 350 F and grease a 9×13 baking dish with a little butter or nonstick spray.
Thaw the frozen shredded hashbrowns enough so theyre pliable, then squeeze out excess moisture with a clean dish towel or paper towels.
Finely dice the small yellow onion. Melt the 1/2 cup unsalted butter in a skillet over medium heat and cook the onion until soft and translucent, about 4 minutes; let it cool a minute.
In a large bowl combine the drained hashbrowns, the can of condensed cream of chicken soup, 1 cup sour cream, the two large eggs (beat them first), the cooked onion with butter, 1 1/2 cups of the shredded sharp cheddar (reserve the rest), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir until evenly mixed.
Taste a tiny bit (optional) and adjust salt or pepper, then spread the potato mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup shredded cheddar over the top of the casserole.
Put the 1 1/2 cups crushed cornflakes into a small bowl, melt the 2 tablespoons butter and pour over the cornflakes, toss until coated and crumbly.
Evenly sprinkle the buttered cornflake crumbs on top of the cheese layer.
Bake in the preheated oven for 45 to 50 minutes, until bubbly and the top is golden. If you want it extra brown, put it under the broiler for 1 to 2 minutes but watch it close so it doesnt burn.
Let the casserole rest about 10 minutes before serving so it sets up. Tip: you can make it a day ahead, keep covered in the fridge and add 5 to 10 minutes to the bake time if chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.