Cheesy Hashbrown Potatoes
This creamy, cheesy hashbrown potato casserole is a Midwestern classic that’s perfect for holidays, potlucks, or weekend brunch. Golden on top, tender and cheesy inside, it’s a guaranteed crowd-pleaser.
Servings: 10
Ingredients
- 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
Instructions
- 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 hashbrowns 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 cornflakes and melted butter.
- Sprinkle the cornflake 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.
- Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of cooking or serving (within 1 hour if it’s above 90°F). Don’t wait for the casserole to cool completely on the counter. Keep refrigerated at 40°F or below and use within 3 days.
Video
[adthrive-in-post-video-player video-id="M1RSAPL5" upload-date="2022-03-07T00:00:00.000Z" name="Cheesy Hashbrown Potatoes" description="This classic cheesy hashbrown potatoes recipe is a holiday favorite. Our semi-homemade recipe is made with frozen cubed hashbrowns, cream of chicken soup, cheddar cheese, and a corn flakes topping."]
Notes
Frozen cubed hashbrowns make this recipe easy, no thawing needed! Shredded or fresh potatoes work, too. To substitute shredded hashbrowns, just adjust the bake time so they don’t dry out. Gentle mixing keeps the potato casserole fluffy instead of mushy.
I use cream of chicken soup for that classic creamy texture, but cream of mushroom is a great vegetarian swap.
Reheating: To reheat, cover leftovers with foil and bake at 350ºF, checking after 15–20 minutes and continuing until the center reaches 165°F on a food thermometer. Remove the foil for the last few minutes to crisp the topping. For an individual portion, start with 90 seconds on a microwave-safe plate, then continue heating as needed until it reaches 165°F throughout. Timing varies with portion size and appliance.
Nutrition
Calories: 518kcal | Carbohydrates: 26g | Protein: 11g | Fat: 42g | Fiber: 2g | Sugar: 5g