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Golden baked hashbrown casserole in a white dish with a scoop taken out, showing the creamy potato layer underneath

Hashbrown Casserole

A classic cheesy hashbrown casserole with cream of chicken soup, sour cream, and a crunchy cornflake topping. An easy make-ahead side for holidays and potlucks.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 10 people
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • - 1 30 oz bag frozen shredded hash browns, thawed and pressed dry
  • - 1 10.5 oz can condensed cream of chicken soup
  • - 2 cups sour cream
  • - 1/2 cup unsalted butter melted, divided
  • - 2 cups sharp cheddar cheese shredded, divided
  • - 1 teaspoon garlic powder
  • - 1 teaspoon salt
  • - 1/2 teaspoon black pepper
  • - 2 cups cornflakes crushed

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  2. Thaw hash browns fully and press dry in a clean kitchen towel until no more water comes out.
  3. Stir together soup, sour cream, 1/4 cup melted butter, garlic powder, salt, and pepper until smooth.
  4. Fold in hash browns and 1 1/2 cups cheddar until just combined; do not mash.
  5. Spread into the prepared dish in an even layer.
  6. Scatter remaining 1/2 cup cheddar on top.
  7. Toss crushed cornflakes with remaining 1/4 cup melted butter and scatter over the cheese.
  8. Bake uncovered 50 minutes, until the topping is deep golden brown and a knife inserted in the center meets no resistance.
  9. Rest 5 minutes before serving.

Notes

Halal-compliant as written, no pork ingredients. Freezes well without the cornflake topping; add topping fresh before baking after thawing. Can be assembled a day ahead and refrigerated before the topping and bake step.