Cheesy Hashbrown Casserole (Printable)
Creamy hashbrown casserole with cheesy goodness and crunchy cornflake topping. A comforting side dish for any occasion.
# What You Need:
→ Main Casserole
01 - 32 oz bag frozen shredded hashbrowns, thawed
02 - 2 cups shredded cheddar cheese
03 - 10.5 oz can condensed cream of chicken soup
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Topping
10 - 2 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until well combined.
03 - Spread the mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss the crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the cornflake mixture evenly over the casserole.
06 - Bake uncovered for 40-45 minutes, or until the top is golden brown and the casserole is bubbly.
07 - Let rest 5-10 minutes before serving to allow the casserole to set.
# Expert Tips:
01 -
- Feeds a crowd without the stress of last minute prep
- That crispy buttery topping makes everything better
- Leftovers reheat beautifully for lunch the next day
02 -
- Thaw hashbrowns overnight in the refrigerator for best results
- Don't skip the resting time or it will be too runny when served
- The topping should be golden brown, not dark, so check at 40 minutes
03 -
- Use fresh cornflakes, not stale ones from the back of the pantry
- Let the casserole rest at least 5 minutes before serving