Hashbrown Casserole
A cozy, cheesy bake perfect for brunch, weeknights, or potlucks, made with frozen hashbrowns and pantry staples.
Ingredients
Potatoes
- 32 oz Frozen hashbrowns — Do not thaw Use directly from the freezer.
Dairy & Fats
- 1 cup Sour cream — Full-fat
- 10.5 oz Cream of chicken soup — Condensed
- 2 cups Shredded cheddar cheese — Divided: 1½ cups in base, ½ cup topping
- 6 tbsp Butter — Divided: 4 tbsp in base, 2 tbsp topping
Veggies & Mix-ins
- 1 medium Yellow onion, diced — About 1 cup
- ½ packet Onion soup mix — Secret ingredient
Seasoning
- Salt & pepper — To taste
Topping
- 1 cup Crushed cornflakes — Or crushed crackers
Instructions
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray or a little butter.
- In a large bowl, combine sour cream, condensed cream of chicken soup, diced yellow onion, onion soup mix, salt, and pepper.
- Stir in the frozen hashbrowns and 1½ cups shredded cheddar until evenly coated.
- Spread the hashbrown mixture evenly into the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar over the top, dot with 2 tbsp melted butter, then evenly scatter the crushed cornflakes.
Baking
- Cover the casserole tightly with aluminum foil and bake covered for 45 minutes.
- Remove foil and bake an additional 5–10 minutes if you want extra browning.
Notes
Keep the hashbrowns frozen until mixing to avoid a watery casserole. Press the mixture firmly into the dish to ensure even baking and fewer air pockets. If topping browns too quickly, tent with foil to prevent burning. Make ahead: assemble and refrigerate up to 24 hours, then bake as directed. For a veggie-forward twist, consider adding vegetables.