Talk about a crowd-pleasing holiday side! These Cheesy Hashbrown Potatoes are fully equipped with tons of cheddar cheese and a corn flakes topping.
The Best Cheesy Hashbrown Potatoes
Whether you’re celebrating Thanksgiving, Christmas or heading to a potluck, these cheesy hashbrown potatoes are always a good idea.
Our cheesy hashbrown potato casserole is made like the ol’ times with cubed hashbrowns, cream of chicken soup, cheddar cheese, and a corn flake topping.
why you’ll love ’em!
Classic recipe: this classic midwestern dish has been served at many events we attended from holidays to parties to funerals you name it.
Semi-homemade: we’re using cream of chicken soup and frozen hashbrowns to make this a semi-homemade recipe.
Easy to prepare: this recipe is super easy to prepare.
Crowd-pleasing: we haven’t met a single person who doesn’t like cheesy hashbrown potatoes.
What You Need
This side dish is made in 2 parts – the actual cheesy hashbrown casserole and the corn flakes topping!
Cheesy Hashbrown Potatoes
- Sour cream: helps keep the casserole moist and prevents it from becoming too dense.
- Cream of chicken soup: acts as a binder to help hold everything together. I recommend using a low sodium cream of chicken soup so you can control the salt levels in the casserole. For a vegetarian side dish, swap for cream of mushroom soup.
- Dried onion: helps give a nice sharp flavor and brings out the flavor of the cheese.
- Parsley adds a bit of freshness.
- Salt: We only added a tiny bit of salt to this recipe because the soup and cheese are salty enough. If you aren’t a big salt fan, leave it out entirely.
- Black pepper: adds a bit of spice to cut through the richness.
- Frozen cubed hash browns: are a great shortcut! You can make your own hash browns from scratch, if you prefer– just make sure to reduce the cooking time if they aren’t frozen. You can also substitute shredded hash browns if you have those on hand.
- Cheddar cheese: We used sharp cheddar cheese, but use whatever you have on hand.
Corn Flakes Topping
- Corn flakes: add a great crunch to the top of the casserole. 1 ½ cups will provide a light coating over the top but if you like it extra crunchy, feel free to add more!
- Butter: helps the top of the casserole brown.
Easy Ingredient Swaps
Sour cream –> Greek yogurt: hoping to lighten things up a bit? Feel free to use Greek yogurt instead.
Cream of chicken soup –> cream of mushroom soup: want to make this recipe vegetarian? Use cream of mushroom soup instead.
Cubed hash browns –> shredded hashbrowns: swap the cubed hashbrowns for shredded hashbrowns. We recommend decreasing the bake time slightly to prevent over-baking.
Shredded cheddar cheese –> Colby Jack cheese: you can swap half or all of the cheddar cheese for shredded Colby Jack cheese.
- Mix Casserole: combine sour cream, cream of chicken soup, and spices. Then, add hashbrowns and cheddar cheese and stir together.
- Transfer and Add Cheese: transfer the ingredients into a greased casserole dish. Top with more cheddar cheese.
- Mix Corn Flake Topping: combine crushed corn flakes and melted butter.
- Top and Bake: sprinkle topping ton top of potatoes and bake, uncovered, for 50-55 minutes or until the sauce begins to bubble.
Let your cheesy hashbrown potato casserole cool completely. Then, transfer into an airtight container. Store in the fridge for up to 3-5 days.
To reheat: reheat casserole on a microwave-safe plate in the microwave for 90 seconds.
Can You Freeze Cheesy Hashbrown Potatoes?
We don’t recommend putting these cheesy hash brown potatoes in the freezer since you’re already defrosting and cooking cubed hashbrowns.
Cheesy Hashbrown Potatoes
- 16 oz. sour cream
- 10.5 oz. can cream of chicken soup
- 1 tablespoon dried minced onion or 1 teaspoon onion powder
- 1 tablespoon fresh parsley chopped
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 32 oz. bag cubed hash browns frozen
- 2.5 cups shredded cheddar cheese divided
- 1.5 cups corn flake cereal crushed
- ¼ cup butter melted
- First, preheat the oven to 350ºF and spray a 9x13-inch casserole dish with nonstick cooking spray.
- In a large bowl, whisk together the sour cream, cream of chicken soup, dried onion, fresh parsley, salt, and pepper.
- Add the hash browns and 2 cups of cheddar cheese and mix to combine.
- Pour the mixture into the prepared baking dish and pat it into an even layer. Top with the remaining ½ cup of cheddar cheese.
- In a small bowl, combine the crushed corn flakes and melted butter.
- Sprinkle the corn flake topping over the casserole.
- Bake in a preheated oven for 50-55 minutes, or until the cheese is melted and bubbling and the potatoes are fork tender.
- Garnish with fresh parsley and serve warm.
- Store any leftover casserole in an airtight container in the fridge for up to three days.