Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole is a creamy, comforting baked side dish made with tender shredded potatoes, rich melted cheese, and a golden bubbly top. It is warm, hearty, and perfect for family dinners, potlucks, or holiday meals.
Ingredients
- 1 2 pound package frozen shredded hash brown potatoes, thawed and patted dry
- 2 cups freshly shredded Cheddar cheese
- 1 10.5 ounce can condensed cream of chicken soup
- 1 8 ounce container full-fat sour cream
- ¾ cup unsalted butter melted and divided (½ cup for casserole, ¼ cup for topping)
- ½ cup finely chopped yellow onion
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups crushed cornflakes
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish.
- Mix the Filling: In a large mixing bowl, thoroughly combine the thawed hash browns, shredded Cheddar cheese, cream of chicken soup, sour cream, ½ cup of the melted butter, chopped onion, salt, and black pepper.
- Transfer: Spread the mixture evenly into the prepared 3-quart baking dish.
- Make the Topping: In a small saucepan, melt the remaining ¼ cup of butter. Remove from heat and gently stir in the crushed cornflakes until evenly coated.
- Top & Bake: Sprinkle the buttered cornflakes evenly over the casserole. Bake uncovered for 40 to 45 minutes, or until the edges are hot and bubbling and the topping is golden brown and crispy.
- Serve: Let the casserole rest for 10 minutes before serving. Enjoy warm!
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