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A close-up of a cheesy hashbrown casserole in a rectangular baking dish, with tender shredded potatoes covered in melted golden cheddar cheese and a crispy browned topping. Small flecks of fresh parsley garnish the bubbly, golden surface.

Cheesy Hashbrown Casserole

Creamy Cheesy Hashbrown Casserole with sour cream, cheddar, and a buttery cornflake or Ritz topping. The ultimate make-ahead side dish for holidays, potlucks, and comfort-food dinners.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 30–32 oz bag frozen shredded hashbrowns, completely thawed and patted dry
  • 1 16 oz container full-fat sour cream
  • 1 10.5 oz can cream of chicken soup (or mushroom/celery)
  • ½ cup unsalted butter melted (divided)
  • 2 cups sharp cheddar cheese freshly grated
  • ½ cup yellow onion finely diced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 cups cornflakes or Ritz crackers crushed

Equipment

  • 9×13-inch baking dish

Method
 

  1. reheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. Whisk ¼ cup melted butter, sour cream, soup, onion, salt, pepper, and garlic powder until smooth.
  3. Fold in thawed, dried hashbrowns and grated cheddar until evenly combined. Spread in the dish.
  4. Toss crushed cornflakes or Ritz with remaining ¼ cup melted butter; sprinkle evenly over the top.
  5. Bake uncovered 45–55 minutes until bubbling at the edges and topping is golden. Rest 5–10 minutes before serving.

Notes

Thaw and thoroughly dry the hashbrowns. Freshly grate the cheese for best texture. Assemble ahead (hold topping) up to 48 hours. Store leftovers up to 4 days. Classic creamy, cheesy comfort with crunchy topping.