Go Back
+ servings
Cheesy hashbrown casserole with a cornflake topping.
Print Recipe
5 from 5 votes

Cheesy Hashbrown Casserole

Creamy, cheese, and the ultimate comforting side dish. This Cheesy Hashbrown Casserole is extremely easy to make and a crowd pleaser everywhere. Made using frozen hashbrowns, and two kinds of cheese, and is topped off with a crunch cornflake layer.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Servings: 10 Servings
Calories: 421kcal
Author: Aimee Mars

Equipment

  • 9x13 Baking Dish
  • Foil
  • Mixing Bowls

Ingredients

  • 2 lbs Frozen Hashbrowns shredded or diced
  • 16 ounces Sour Cream
  • 2 cups Shredded Cheddar Cheese
  • 1 10.5 ounce can Cream of Chicken Soup
  • 1/2 cup Milk
  • 3/4 cup Salted Butter melted
  • 2 cups Cornflakes
  • 1/2 cup Grated Parmesan Cheese

Instructions

  • Preheat the oven to 350ºF and lightly spray a 9x13 casserole dish with cooking spray or coat it in oil.
  • In a large mixing bowl combine the frozen hashbrowns, sour cream, shredded cheddar cheese, cream of chicken soup, and milk. Place the mixture into the prepared casserole dish and lightly press it towards the edges in an even layer.
  • Place the Cornflakes and melted butter into a small bowl and toss to mix. Spread the mixture on top of the casserole.
  • Sprinkle the grated parmesan cheese on top.
  • Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes.

Notes

  • For a richer cheesy flavor shred your own cheese instead of buying pre-shredded cheese. You can also use a combination of cheese.
  • If you can't find a 32-ounce bag of hashbrowns you can use 2 bags instead or shred 2 lbs of potatoes.
  • Serving a crowd? This recipe serves 10 people, but if you need more double it to get 20 servings, triple it for 30, etc. You can even click on the serving amount in the recipe card and slide it to the exact amount of servings you need.
 

Storage and Freezing Information

  • Leftover Instructions: any leftovers can be tightly wrapped in the casserole dish or placed into an air-tight container and stored in the fridge for up to 5 days.
  • Make-Ahead Instructions: If you would like to bake it the day you plan on serving it you can arrange the casserole as directed in the recipe card, but leave off the cornflakes until ready to bake. For this method, the potatoes will be thawed and so you'll only need to bake them for 45 minutes. You can also prepare the casserole completely the day before and keep it stored in the fridge.
  • Freezing Instructions: To freeze, prepared the casserole as instructed but let it cool completely before wrapping it tightly in plastic wrap and then foil and placing it in the freezer. It will last for 3 months stored in the fridge.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 29g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 318mg | Potassium: 478mg | Fiber: 2g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 9mg | Calcium: 284mg | Iron: 3mg