Cheesy Hashbrown Casserole
A crowd-pleasing baked casserole of creamy, cheesy shredded hash browns — the ultimate potluck or holiday side dish. Rich and satisfying with a golden, bubbly top.
Ingredients
- 32 oz frozen shredded hash browns, thawed
- 8 tbsp unsalted butter, melted
- 2 cans cream of mushroom soup (10.5 oz can)
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup yellow onion, finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 2 cups cornflakes cereal, lightly crushed
- 4 tbsp unsalted butter (for topping), melted
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2
In a large bowl, stir together 32 oz thawed frozen shredded hash browns, 8 tbsp melted unsalted butter, 2 cans cream of mushroom soup (10.5 oz can), 1 cup sour cream, 1½ cups of shredded sharp cheddar cheese, 1/2 cup finely diced yellow onion, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder until well combined.
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3
Spread the mixture evenly into the prepared baking dish. Top with the remaining sharp cheddar cheese.
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4
In a small bowl, toss 2 cups lightly crushed cornflakes cereal with 4 tbsp melted unsalted butter (for topping) and scatter evenly over the casserole.
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5
Bake uncovered for 50–55 minutes, until the top is golden and the casserole is bubbling around the edges.
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6
Let rest for 5 minutes before serving.