Creamy Cheesy Hashbrown Casserole (Printable)
Creamy, cheesy casserole with hashbrowns and buttery crunchy topping. Ideal comfort food for any occasion.
# What You'll Need:
→ Main Casserole
01 - 32 oz bag 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, condensed soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until all ingredients are evenly incorporated.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing gently to create a uniform layer.
04 - In a separate bowl, toss crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the buttered cornflake mixture evenly over the entire surface of the casserole.
06 - Bake uncovered for 40 to 45 minutes, until the top is golden brown and the casserole is bubbly around the edges.
07 - Let the casserole rest for 5 to 10 minutes before serving to allow it to set.
# Expert Hints:
01 -
- Feeds a crowd without breaking the bank or requiring fancy techniques
- The crunchy buttery topping against creamy potatoes is pure comfort in every bite
- Assembles quickly then bakes hands-free while you handle everything else
02 -
- Fully thawed hashbrowns prevent that frustrating soggy middle that never quite cooks through
- Letting the casserole rest for 10 minutes helps it set so servings hold their shape better
03 -
- Use full fat sour cream and cheese for the creamiest results
- Let the casserole rest before serving to avoid a runny texture