Hashbrown Casserole
Creamy, cheesy hashbrown casserole is the cozy bake that works for brunch, potlucks, and holiday mornings. This version uses frozen shredded potatoes, a simple sour cream sauce, and a buttery crunchy topping.
Total
65 min
Servings
10 servings
Level
Easy
Hashbrown casserole is the kind of dish that makes a table feel easy and generous. It is warm, creamy, and built from simple grocery-store ingredients, which is why it turns up at brunches, family dinners, and potlucks.
This recipe starts with thawed frozen shredded hash browns, so there is no peeling or grating. The potatoes are folded with cheese, sour cream, onion, and condensed soup, then baked until bubbling around the edges.
A crisp cornflake topping adds contrast, but you can swap in crushed crackers or breadcrumbs if that is what you have. Serve it with eggs and fruit for breakfast, or alongside ham, roast chicken, or a green salad for dinner.
01What you'll need
Ingredients
12 items · 10 servings
- 1 (30 to 32-ounce) bag frozen shredded hash browns, thawed
- 4 tablespoons unsalted butter, melted, plus more for the baking dish
- 1 small yellow onion, finely chopped
- 1 (10.5-ounce) can condensed cream of chicken soup or cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups cornflakes, lightly crushed
- 2 tablespoons unsalted butter, melted, for the topping
- 2 tablespoons chopped fresh parsley or chives, optional, for serving
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Butter a 9-by-13-inch baking dish. This helps the edges brown and makes serving easier.
2. Dry the potatoes
Put the thawed hash browns in a clean kitchen towel or a few layers of paper towel. Gently squeeze out extra moisture. The potatoes do not need to be bone dry, but removing surface water keeps the casserole from turning soupy.
3. Mix the creamy base
In a large bowl, stir together the melted butter, chopped onion, condensed soup, sour cream, 1 1/2 cups of the cheddar, salt, pepper, and garlic powder. The mixture will be thick.
4. Fold in the hash browns
Add the hash browns to the bowl and fold until the potatoes are evenly coated. Folding means gently turning the mixture over with a spatula instead of stirring hard, which helps keep the potatoes from breaking up too much.
5. Fill the dish
Spread the potato mixture in the prepared baking dish. Smooth the top into an even layer, then sprinkle with the remaining 1/2 cup cheddar.
6. Add the topping
In a small bowl, mix the crushed cornflakes with the 2 tablespoons melted butter. Scatter the mixture evenly over the casserole.
7. Bake until bubbling
Bake for 45 to 50 minutes, until the edges are bubbling, the topping is golden, and the center is hot. If you use an instant-read thermometer, the center should reach 165°F.
8. Rest and serve
Let the casserole stand for 10 minutes before serving. This short rest helps the sauce settle so the portions hold together better. Sprinkle with parsley or chives, if using.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole without the cornflake topping up to 24 hours ahead. Cover and refrigerate. Add the topping just before baking. Bake straight from the fridge, adding 10 to 15 minutes as needed.
- Storage: Cover leftovers and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm a larger amount in a 325°F oven until hot in the center.
- Freezing: For the best texture, freeze the assembled casserole before baking and without the topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake as directed.
- Soup swaps: Cream of chicken gives a classic savory flavor. Cream of mushroom or cream of celery works well for a vegetarian-friendly version if the brand is vegetarian.
- Cheese swaps: Sharp cheddar balances the rich sauce, but Colby Jack, Monterey Jack, or a mix of cheddar and pepper Jack also works.
- No cornflakes: Use crushed buttery crackers, panko breadcrumbs, or crushed potato chips. Watch salty toppings, and reduce the added salt slightly if needed.
Cook's note
Frozen hash browns vary by bag size. A 30- to 32-ounce bag works well here. If your bag is slightly smaller, the casserole will be a bit creamier; if it is larger, add an extra spoonful or two of sour cream to help coat the potatoes.
04Frequently asked
Questions & answers
Do I have to thaw the hash browns first?
Yes, thawing is recommended. Frozen potatoes release water as they bake, which can make the casserole loose or watery. Thaw them in the refrigerator overnight, then squeeze out extra moisture before mixing.
Can I use diced hash browns instead of shredded?
Yes. Diced hash browns make a chunkier casserole and may need a few extra minutes in the oven. Make sure they are thawed, and check that the center is hot before serving.
Can I make hashbrown casserole without canned soup?
You can. Make a quick sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour, then slowly whisking in 1 1/4 cups milk or broth. Cook until thick, season well, and use it in place of the condensed soup.
Why is my hashbrown casserole watery?
The most common cause is frozen or very wet hash browns. Thaw and squeeze them dry. Also let the casserole rest for 10 minutes after baking so the sauce can settle.
What should I serve with hashbrown casserole?
For breakfast or brunch, serve it with scrambled eggs, bacon or sausage, fruit, and coffee. For dinner, pair it with ham, roast chicken, or a crisp green salad.
05Keep cooking
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