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hashbrown casserole recipe easy

Cheesy Hashbrown Casserole

This flavorful hashbrown casserole is easy to make and perfect for brunch or as a comforting side dish. Creamy, cheesy, and topped with crispy cornflakes, it's a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 package frozen shredded hash browns, thawed (30 oz)
  • 1 medium yellow onion, finely diced
  • 1 can condensed cream of chicken soup (or cream of mushroom for vegetarian, 10.5 oz) Use cream of mushroom for a vegetarian option.
  • 1 cup sour cream Full-fat recommended for best texture.
  • 1/2 cup unsalted butter, melted
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 1 cup Monterey Jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt Adjust to taste.
Topping
  • 2 cups cornflakes, lightly crushed (optional) For topping.
  • 2 tablespoons butter, melted For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. In a very large mixing bowl, combine the thawed hash browns and diced onion.
  3. In a separate medium bowl, mix together the condensed soup, sour cream, 1/2 cup melted butter, garlic powder, smoked paprika, pepper, and salt until smooth and well combined.
  4. Pour the creamy soup mixture over the hash browns and onions. Add 1 1/2 cups of the shredded cheddar cheese and all of the Monterey Jack cheese. Stir everything together until the potatoes are evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread it out into an even layer.
Topping and Baking
  1. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  2. If using cornflake topping, mix the lightly crushed cornflakes with the 2 tablespoons of melted butter in a small bowl. Sprinkle this mixture evenly over the cheese.
  3. Bake, uncovered, for 50-60 minutes, or until the casserole is hot and bubbly all the way through and the top is golden brown.
  4. Let the casserole rest for 10 minutes before serving.

Notes

This casserole can be made vegetarian by using cream of mushroom soup. For extra flavor, spices or fresh herbs can be added. It's best enjoyed fresh but can also be refrigerated and reheated.