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The BEST Hashbrown Casserole Recipe You Need
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The BEST Hashbrown Casserole

Indulge in the ultimate comfort food with this rich and creamy hashbrown casserole. Featuring a perfect balance of tender, shredded potatoes, sharp cheddar cheese, and a velvet-smooth sauce, this dish is topped with buttery, crushed corn flakes for an irresistible crunch. Ideal for holiday brunches, family gatherings, or a cozy weeknight dinner, this recipe consistently delivers a golden, bubbling masterpiece that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: DINNER
Cuisine: American Comfort
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 32 oz frozen hashbrowns, thawed completely
  • 2 cups sharp cheddar cheese, freshly shredded
  • 16 oz sour cream
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup butter, melted
  • 2 cups corn flakes, crushed
  • 0.5 cup onion, finely diced
  • 0.5 tsp garlic powder
  • 1 tbsp fresh chives, minced

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a 9x13 inch baking dish with non-stick cooking spray.
  3. In a large mixing bowl, combine the sour cream, condensed soup, diced onion, garlic powder, and one cup of the shredded cheese.
  4. Fold the thawed hashbrowns into the cream mixture until they are fully coated.
  5. Spread the potato mixture evenly into the prepared baking dish.
  6. Top the casserole with the remaining cup of shredded cheese.
  7. In a small bowl, mix the crushed corn flakes with the melted butter and fresh chives.
  8. Sprinkle the buttery corn flake mixture over the cheese layer.
  9. Bake for 45 minutes until the center is bubbling and the topping is golden brown.

Notes

Ensure the hashbrowns are completely thawed and drained of excess water to avoid a runny casserole. For a spicier kick, you can add a pinch of cayenne pepper to the cheese sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors meld and improve over time.