With a crispy cornflake topping and a generous amount of Cheddar, this dish is loaded with cheese.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 (3-quart) casserole |
Ingredients
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups shredded Cheddar cheese
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- ¾ cup butter, melted, divided
- ½ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups crushed cornflakes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper in a large bowl. Transfer mixture to a 3-quart casserole dish.
- Sauté cornflakes and remaining 1/4 cup melted butter in a saucepan over medium heat. Sprinkle the mixture over the top of the casserole.
- Cover casserole and bake in the preheated oven for 40 minutes.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 16 g |
| Sodium | 627 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
yummy!! i modified this recipe just a tad. i use southern-style shredded hashbrowns which gives this a tad bit more flavor. instead of corn flakes, i use french fried onions.
Big hit for brunch.. I added two tablespoons of garlic and herb seasoning for extra flavour and cut back on the salt to half teaspoon.
We really enjoyed this casserole for a “breakfast dinner” with eggs and turkey bacon and sausage. I cut it exactly in half with authors ingredients except cornflakes. I did use another viewers method of mixing melted butter, then cheese before adding other ingredients and it went together easily. I baked 30 minutes and then added french fried onions and more cheese for 10 more minutes. Perfect in a 2 quart casserole! Thanks – will make again!
What a delicious potato casserole! I found that I didn’t have cornflakes, so I used crumbled Ritz crackers instead.
Love it because it’s fool proof! This was my first time making this. On Christmas I used 2 bags of hashbrowns because I was going to double the recipe. And I doubled all of the ingredients. BUT I didn’t realize that my bags of hashbrowns were only 1 pound each till it was all mixed. I baked it anyway. My family devoured this dish even my hubby who swore he did not like cheesy hashbrown casserole. There were no leftovers. I will make again for Easter. What I don’t know is if I will follow the recipe as written or make as I did this time since it was loved so much. 🙂
Mmmm
Great recipe! For ours, we use Greek yogurt instead of sour cream and 1 lb instead of 2. Also, I’d either turn the temperature up to 375 or even 400 or cook it for about an hour because 40 minutes still leaves it lukewarm.
Excellent!!
I use Cheddar Cheese Soup instead of Cream of Chicken or Mushroom Soup. Use 1 1/2 cans Cheddar Cheese Soup and cut sour cream in half.
Know that sour cream down to 1/4 cup If not that’s all you will taste . With that modification it’s great
It turned out great but I added 30 minutes to the bake time and added 1/2 cup more shredded cheddar. I didn’t have corn flakes so substituted ritz crackers crumbs.
i substituted canned sausage gravy for the chicken soup and fried onions for the corn flakes as topping and it was great!
Love this recipe
Delicious and easy to make.
This recipe is always well liked. That being said, it needs a few tweaks. I added 2-3 cloves of minced garlic, chopped onions, garlic powder, cracked pepper, and used a Mexican grated cheese blend. I then topped it with slices of extra sharp cheese. (Cabot brand is very good.) I skip the cereal topping for the sliced cheese topping. Also, reduced the amount of butter. It does need to bake longer than 40 minutes. I baked the casserole for 50-60 minutes to get a nice crispy top and brown edges. Enjoy!
I’ve made this recipe before and the family enjoyed it very much. This time to make it a complete meal I added frozen peas and shredded chicken and mixed the cream of chicken and cream of mushroom soup with the sour cream. I also used crushed potatoe chips and green onions on top. Because it was a thicker casserole I used half mozzarella and half cheddar cheese .
This recipe was easy and delicious. I used refrigerated shredded potatoes . I cooked it for an hour. I didn’t have corn flakes so I used bread crumbs but I bet butter crackers would work too. Will be making it again.
Super easy and the guests loved it.
I followed the recipe exactly and loved it!
My new go too
This is the best version of a hashbrown casserole that there is. I have made many, many times over many, many years. It is fabulous. If you need to make vegetarian version use cream of mushroom soup instead of cream of chicken soup. The topping I use cornflakes or Rice Krispies cereal and both are excellent! Highly recommend this version of hashbrown casserole!