Creamy cheesy hashbrown casserole (Printable)

Creamy cheesy hashbrown casserole with buttery crunchy topping

# What You'll Need:

→ Main Casserole

01 - 32 oz frozen shredded hashbrowns, thawed
02 - 2 cups shredded cheddar cheese
03 - 10.5 oz can condensed cream of chicken soup
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Topping

10 - 2 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing lightly to create a uniform layer.
04 - In a separate bowl, toss crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the buttered cornflakes evenly over the top of the casserole.
06 - Bake uncovered for 40-45 minutes until the top is golden brown and the casserole is bubbly around the edges.
07 - Let the casserole rest for 5-10 minutes before serving to allow it to set.

# Expert Advice:

01 -
  • This is the ultimate crowd pleaser that disappears first at every potluck I've ever brought it to
  • The crispy buttery topping against the creamy cheesy middle is the kind of contrast that makes people reach for seconds without thinking
02 -
  • I once made this with completely frozen hashbrowns and ended up with a soupy mess that took an extra 30 minutes to bake, so thaw them properly
  • The cornflake topping can burn quickly, so check at 35 minutes and tent with foil if it's getting too dark
03 -
  • If your cornflakes seem too large, crush them with your hands right in the bag before pouring them out
  • Room temperature ingredients mix together more easily than cold ones straight from the fridge

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