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Classic Creamy Hash Brown Casserole

This comforting, cheesy hash brown casserole features a rich, creamy sauce and is topped with a crunchy, buttery corn flake topping, making it perfect for breakfast, brunch, or holiday dinners.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 (30 ounce) bag frozen shredded hash brown potatoes thawed completely
  • 1 (10.5 ounce) can cream of chicken soup or cream of mushroom
  • 1 (16 ounce) container sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup finely chopped yellow onion optional, but recommended
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Topping
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 cups crushed corn flakes or crushed Ritz crackers
  • 1/2 cup shredded sharp cheddar cheese for topping

Equipment

  • Very Large Mixing Bowl
  • 9x13 inch baking dish
  • Whisk

Method
 

Preparation and Mixing
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a very large mixing bowl, combine the can of cream of chicken soup, the full container of sour cream, and the 1/2 cup of melted butter. Whisk thoroughly until the mixture is smooth and evenly combined.
  3. Stir in the finely chopped yellow onion (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well.
  4. Gently fold in the 2 cups of shredded cheddar cheese used for the base.
  5. Add the fully thawed hash brown potatoes to the creamy base. Use a large spoon or spatula to fold the hash browns into the liquid mixture until they are evenly coated. Do not overwork the potatoes.
Baking and Topping
  1. Pour the entire hash brown mixture evenly into the prepared 9x13 inch baking dish. Spread the mixture out to the edges.
  2. Bake in the preheated oven for 40 to 45 minutes, or until the casserole is hot, bubbly around the edges, and the top is lightly golden brown.
  3. While the casserole is baking, prepare the topping. In a small bowl, combine the 1/4 cup of melted butter and the 2 cups of crushed corn flakes (or crackers). Toss until the corn flakes are completely coated in butter.
  4. After the initial 40-45 minute baking period, carefully remove the casserole from the oven.
  5. Sprinkle the buttered corn flake mixture evenly over the top of the hot casserole. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the corn flakes.
  6. Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the topping is golden brown and crispy and the cheese has melted completely.
  7. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the casserole to set and makes serving easier.

Notes

Ensure the hash browns are completely thawed and excess liquid is drained or pressed out before mixing, or the casserole may be watery. If you prefer a milder flavor, substitute cream of mushroom soup for cream of chicken. This casserole can be assembled the night before; cover and refrigerate, then add about 15 minutes to the initial baking time.