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4.58 from 7 votes

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.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Side
Cuisine: American
Keyword: cheesy hashbrown potatoes
Servings: 10
Author: Lee Funke

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.
    a bowl of shredded carrots on a white surface
  • Pour the mixture into the prepared baking dish and pat it into an even layer. Top with the remaining ½ cup of cheddar cheese.
    a cheesy casserole dish with shredded carrots.
  • 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.
    Cheesy hashbrown potato casserole served in a glass dish with a fork.
  • Store any leftover casserole in an airtight container in the fridge for up to 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.

Nutrition

Calories: 518kcal | Carbohydrates: 26g | Protein: 11g | Fat: 42g | Fiber: 2g | Sugar: 5g