Hashbrown Casserole
Easy cheesy hashbrown casserole with creamy sauce and crispy cornflake topping. Perfect comfort food side dish that bakes in under an hour for family dinners.
Equipment
- mixing bowl
- oven
- 9x13-inch baking dish
- spatula
- whisk
- cutting board
- knife
- measuring cups
- measuring spoons
- colander
Ingredients
Casserole Base
- 1 package frozen shredded hash browns 30-ounce, thawed
- 1/2 cup unsalted butter 1 stick, melted, plus extra for greasing
- 1 can condensed cream of chicken soup 10.5-ounce
- 1 container sour cream 16-ounce
- 1/2 cup yellow onion finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese divided
Topping
- 1 1/2 cups cornflakes crushed, optional for topping
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with butter or cooking spray, ensuring all surfaces are covered to prevent sticking.
- Make sure your frozen shredded hash browns are fully thawed. If they are still frozen, you can rinse them under cold water in a colander and squeeze out excess moisture thoroughly, or let them sit at room temperature for about 30 minutes. This step is crucial for achieving the correct casserole texture.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, melted unsalted butter, finely chopped yellow onion, salt, and black pepper. Stir vigorously with a whisk or spatula until all the ingredients are well incorporated and the mixture appears smooth.
- Add the thawed shredded hash browns and 1 cup of the shredded sharp cheddar cheese to the soup mixture. Gently fold with a sturdy spatula until the hash browns are evenly coated with the creamy mixture and the cheese is distributed throughout.
- Carefully pour the entire hash brown mixture into the prepared 9x13-inch baking dish. Use the back of a spoon or a spatula to spread the mixture evenly into a single layer.
- Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top of the hash brown mixture. If you desire a crispy topping, evenly scatter the crushed cornflakes over the cheese layer.
- Bake in the preheated oven for 45 to 60 minutes. The casserole is ready when it is hot and bubbly around the edges, and the cheese and cornflake topping (if used) are golden brown and crisp.
- Remove the casserole from the oven and let it rest on a wire rack for 10 to 15 minutes before serving. This brief resting period allows the casserole to set slightly, making it easier to scoop and ensuring it holds its shape.
Notes
Ensure hash browns are fully thawed to achieve the correct texture. Letting the casserole rest before serving makes it easier to scoop.