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This creamy cheesy hashbrown casserole has followed me to nearly every family brunch my mother ever hosted. It is everything you crave in a comfort dish golden and bubbly with a crunchy topping and only made better with time. Whether prepping ahead or serving steamy and hot right from the oven this is pure homey satisfaction with every bite.
I first whipped this up during a holiday breakfast when we had unexpected guests The pan was scraped clean before I had a chance to grab seconds and now it is my most requested potluck recipe
Ingredients
- Frozen hashbrowns: Choose shredded or diced Look for high quality potatoes with minimal added ingredients for the fluffiest texture
- Diced onion: Use sweet or yellow onion Freshly cut onions add a gentle bite and aroma
- Melted butter: Use real unsalted butter for rich creamy results It helps brown the potatoes and carries flavor through the entire dish
- Cream of chicken soup: The classic base that creates velvety smoothness Choose a low sodium variety for more control
- Sour cream: Adds tang and creaminess Full fat is best for richness
- Shredded cheddar cheese: Use a sharp or medium cheddar grating it yourself if possible for meltability
- Salt and black pepper: Balances flavors and brings out the savory notes in the cheese and potatoes
- Crushed cornflakes: These create the crunchy finish Be sure to use fresh cornflakes or try crushed Ritz crackers for variety
Instructions
- Prepare the Oven:
- Set your oven temperature to three hundred fifty degrees Fahrenheit Allow at least fifteen minutes for even heating and grease your nine by thirteen inch baking dish with butter or spray to prevent sticking
- Build the Base Mixture:
- Combine the frozen hashbrowns with diced onion melted butter cream of chicken soup sour cream one cup of shredded cheddar cheese salt and pepper in a large mixing bowl Mix with a sturdy spoon until each potato is coated and the mixture is uniform
- Fill the Baking Dish:
- Transfer the prepared potato mixture into your greased baking dish Spread evenly corner to corner and press gently with a spatula for an even layer
- Top with Crunch:
- Scatter an even layer of crushed cornflakes across the surface of the potatoes Gently press so they stick to the creamy mixture for the best crunch
- Bake to Perfection:
- Place the dish in the center rack of your preheated oven Bake for forty five to fifty minutes until bubbling hot and golden brown on the edges
- Add the Cheese Finale:
- Take the dish out briefly Sprinkle the remaining cheddar cheese over the top Place back in the oven for five to ten minutes until the cheese becomes a melted luscious topping
- Cool Slightly and Serve:
- Set the finished casserole on a cooling rack Allow it to rest for five to ten minutes This lets the casserole set and makes slicing much easier Serve warm and enjoy every bite
Cheese is always the star in my house Whenever I make this casserole it brings everyone to the kitchen My dad swears it is not breakfast unless I use the sharpest cheddar and I have to agree The rich melty topping is always the first layer gone
Storage Tips
This casserole keeps well covered in the fridge for up to four days For best texture reheat slices in the oven uncovered to keep the topping crisp If freezing slice cooled portions tightly wrap and store up to two months Thaw overnight before reheating at three hundred fifty degrees Fahrenheit until hot
Ingredient Substitutions
You can swap sour cream with plain Greek yogurt for less fat and a subtle tang If you need to skip the cream of chicken soup opt for mushroom or celery soup and it will still be creamy For a vegetarian version use vegetable soup and add a pinch of garlic powder Try Monterey Jack cheese for a twist on the classic flavor
Serving Suggestions
Pair with scrambled eggs fruit salad and buttermilk biscuits for an unbeatable brunch side This is hearty enough to be dinner alongside a crisp green salad or roasted veggies If you are feeding a crowd serve the casserole as the centerpiece with bacon and sliced tomatoes
Cultural Context
Hashbrown casseroles like this originated as a classic American comfort dish making appearances at church brunches and potlucks all over the Midwest The creamy soup base and cornflake topping are hallmarks of vintage casseroles popular in community cookbooks
Seasonal Adaptations
Mix in diced bell peppers for color in the summer Use leftover holiday ham or turkey for extra protein during winter Try adding chopped fresh herbs like chives or parsley in spring for brightness
Success Stories
I have watched this casserole work its magic at wedding brunches Easter mornings and family reunions It brings even picky eaters back for seconds The best part is that it always disappears before anything else on the breakfast table
Freezer Meal Conversion
To make this a freezer meal assemble everything up to the topping and cheese cover tightly and freeze After thawing top with fresh cornflakes and bake as directed If freezing after baking let the casserole cool completely then portion wrap and freeze
This is my favorite brunch comfort food and always delivers smiles at the table. No one ever leaves a crumb behind!
Recipe FAQs
- → What type of hashbrowns work best for this casserole?
Frozen shredded hashbrowns work best and save time. Let them thaw slightly for easier mixing.
- → Can I use a substitute for cream of chicken soup?
Yes, use cream of mushroom or cream of celery soup for similar creamy results and flavor balance.
- → Is it possible to make this dish ahead?
Prepare and assemble the casserole in advance, refrigerate, and bake it just before serving for convenience.
- → What’s a good alternative to cornflakes for the topping?
Crushed Ritz crackers or breadcrumbs offer a delicious, crunchy finish if cornflakes aren’t available.
- → How do I store leftovers?
Keep leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
- → Can this dish be made vegetarian?
Yes, simply swap in a vegetarian-friendly cream soup to make it meat-free while retaining great flavor.