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Cheesy hashbrown casserole baked in a 9x13 dish with a golden buttery cornflake topping, creamy potatoes, melted cheddar cheese, and bubbling edges, served hot as a comforting American side dish.

Cheesy Hashbrown Casserole i

This Cheesy Hashbrown Casserole is creamy, rich, comforting, and topped with a buttery crunchy cornflake or cracker topping. It is the perfect make-ahead side dish for holidays, potlucks, brunch, family dinners, and cozy comfort food meals.
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Prep Time 10 minutes
Total Time 10 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 cream of mushroom/celery
  • 1/2 cup unsalted butter melted and divided
  • 2 cups sharp cheddar cheese freshly grated
  • 1/2 cup yellow onion finely diced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 2 cups crushed cornflakes or crushed Ritz crackers

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Small mixing bowl
  • whisk
  • Rubber spatula
  • Cheese grater
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a very large mixing bowl, whisk together 1/4 cup melted butter, sour cream, cream of chicken soup, diced onion, salt, black pepper, and garlic powder until smooth.
  3. Add the thawed and dried hashbrowns and freshly grated cheddar cheese. Fold gently with a spatula until evenly combined.
  4. Spread the potato mixture evenly into the prepared baking dish.
  5. In a small bowl, toss the crushed cornflakes or Ritz crackers with the remaining 1/4 cup melted butter until evenly coated.
  6. Sprinkle the buttered crumbs evenly over the casserole.
  7. Bake uncovered for 45 to 55 minutes, or until the edges are bubbling, the center is hot, and the topping is golden brown.
  8. Let rest for 5 to 10 minutes before serving hot.
  9. Notes
  10. For the creamiest texture, use freshly grated cheddar cheese from a block.
  11. Make sure the hashbrowns are fully thawed and patted dry to prevent a watery casserole.
  12. To make ahead, assemble the casserole without the topping, cover, and refrigerate for up to 48 hours. Add the topping just before baking.
  13. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

For the creamiest texture, use freshly grated cheddar cheese from a block.
Make sure the hashbrowns are fully thawed and patted dry to prevent a watery casserole.
To make ahead, assemble the casserole without the topping, cover, and refrigerate for up to 48 hours. Add the topping just before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.