Cheesy Hashbrown Casserole

Name: Cheesy Hashbrown Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
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

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.

70 minEasyServes 8380 cal/serving

AmericanSideOvenVegetarianLow CarbHalal-friendlyNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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

1

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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.
3

Spread the mixture evenly into the prepared baking dish. Top with the remaining sharp cheddar cheese.
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.
5

Bake uncovered for 50-55 minutes, until the top is golden and the casserole is bubbling around the edges.
6

Let rest for 5 minutes before serving.

Questions

Can I make Cheesy Hashbrown Casserole dairy-free?

Yes. The dairy in this entry is 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, 4 tbsp unsalted butter (for topping), melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Cheesy Hashbrown Casserole keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Cheesy Hashbrown Casserole?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Sheet Pan Pork Chops with Brussels Sprouts main
Monte Cristo Sandwich main
Baked Stuffed Flounder main

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