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Easy Creamy Cheesy Hashbrown Casserole

A close-up serving of cheesy potato casserole with a deeply golden, crispy cheese topping.
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A simple, creamy hashbrown casserole recipe perfect for family dinners, potlucks, or holiday gatherings. This dish features shredded potatoes baked in a rich, cheesy sauce with a crunchy topping.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hashbrown potatoes, thawed
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup melted butter
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed cornflakes

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 3/4 cup of the cheddar cheese, melted butter, chopped onion, salt, and pepper. Mix until everything is well combined.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed cornflakes with the remaining 1/4 cup of cheddar cheese. Sprinkle this topping evenly over the potato mixture.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  6. Let the casserole rest for 5 minutes before serving.

Notes

  • You can prepare this casserole the night before. Cover it and refrigerate. Add about 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • For extra flavor, substitute cream of chicken soup with cream of mushroom soup.
  • If you do not have cornflakes, you can use crushed butter crackers or panko breadcrumbs for the topping.

Nutrition

Find it online: https://afripaket.com/easy-creamy-cheesy-potato-casserole/