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Covered in a crunchy and buttery cornflake topping, this Cheesy Hashbrown Casserole is a super easy breakfast bake that always hits the spot. It also makes a wonderful side dish for the holidays!
Table of Contents
- A Comforting Cheesy Hashbrown Casserole Recipe
- Why You’ll Love This Easy Hashbrown Casserole
- What You’ll Need
- How to Make Cheesy Hashbrown Casserole
- Frequently Asked Questions
- Serving Suggestions
- How to Store and Reheat Leftovers
- Can I Freeze This?
- More Easy Breakfast Casseroles
- Get the Recipe
A Comforting Cheesy Hashbrown Casserole Recipe
This sweet-and-salty, cheesy hashbrown casserole is one of my very favorite things to make and eat – especially around the holidays! I’ve been whipping it up on a semi-regular basis for years, and it never gets old. You can serve it for a comforting breakfast, as a cheesy side dish, as a snack, or even as a light lunch. Basically, you can eat it any time of the day that you like – it’s that versatile!
The combination of flavors is magical, from the cheddar cheese, tender potatoes, sour cream, and onion in the hashbrowns, to the buttery cornflakes on top. You have the option of using regular, unsweetened cornflakes if you’d prefer to leave out the sweetness… but I’m a huge fan of that sweet and salty combo, so I like to use Frosted Flakes. Either way, the result is utter perfection!
Also, if you’re a hashbrown enthusiast like me, you’ll love this Hashbrown Breakfast Casserole, too, made with juicy sausage!
Why You’ll Love This Easy Hashbrown Casserole
This cheesy hashbrown casserole recipe is a family favorite for a couple of reasons. Here’s a quick list that sums up what all the fuss is about:
- Rich Flavor: Every bite of this casserole is pure joy! Hashbrowns are covered in sharp cheddar cheese and tangy sour cream, and topped with crunchy cornflakes. It’s classic comfort food that will leave you full and completely satisfied.
- Quick and Easy: Part of the reason I make this dish so often is because it is SO easy. All you have to do is mix and layer the ingredients, then bake. Simple!
- Perfect For Every Occasion: As mentioned above, you can serve this dish during the holidays, for a decadent breakfast on a cold day, any time you’re craving a cheesy side dish, etc. It’s also great for dinner parties and potlucks – I’ve haven’t heard any complaints so far, anyway!
What You’ll Need
The ingredients used in this recipe are straightforward and readily available, which is a huge plus. Let’s go over each one! (Also, note that you can find the exact quantities in the recipe card below!)
- Frozen Hashbrowns: Make sure to thaw these before starting.
- Cheddar Cheese: You can buy pre-shredded cheese or shred it yourself. Shredding it yourself usually leads to a stronger, bolder flavor!
- Sour Cream: This creates the creamy consistency and adds tangy flavor.
- Salt: If you want to add a little pepper, too, feel free!
- Onion: Chopped onion adds some crunch and subtle sweetness to the casserole.
- Cream of Chicken Soup: To add depth of flavor and to keep the casserole nice and creamy.
- Melted Butter: Both salted and unsalted butter will work – use whichever you prefer.
- Cornflakes: I highly recommend using Frosted Flakes, but you can use regular cornflakes, too.
How to Make Cheesy Hashbrown Casserole
With just 5 minutes of prep time, you can’t beat the ease and convenience of this casserole. Plus, it tastes even better than the classic Cracker Barrel version! (You can find the full set of directions below, also in the recipe card.)
- Heat the Oven: Preheat the oven to 350°F.
- Combine the Ingredients: Combine the hashbrowns, cheese, sour cream, salt, onion, soup, and half of the butter (melted) in a large bowl. Mix well.
- Add Everything to a Baking Dish: Spread the mixture evenly into a 9×13-inch casserole dish.
- Make the Topping: Combine the cornflakes and remaining butter. Sprinkle the mixture over the top of the casserole.
- Bake: Bake your casserole for 30-45 minutes, or until it’s heated through.
Tips & Recipe Variations
There’s truly nothing complicated about this cheesy hashbrown casserole. Nevertheless, here are some helpful tips and suggestions!
- Make It in Advance: This casserole is great for making ahead of time. You simply assemble it, cover it tightly with plastic wrap, refrigerate it, and bake it up the next day.
- Shred Your Own Cheese: In order to achieve the freshest flavor, shred the cheese yourself instead of buying pre-shredded cheddar.
- Try Another Kind of Cheese: If you don’t have any cheddar, try this casserole with mozzarella or provolone cheese!
Frequently Asked Questions
Can I use fresh potatoes?
For sure! Sometimes I like to do this during the holidays, just to level up the homemade charm of the dish. All you have to do is grate your potatoes in a food processor and proceed with the recipe!
Can I make this casserole without thawing the hashbrowns?
I don’t recommend this, as frozen hashbrowns can make the casserole come out soggy. It’s best to thaw them in the fridge overnight before baking the meal.
Why is my hashbrown casserole soggy?
Going back to the question above, it could be because the hashbrowns were not completely thawed. I highly recommend thawing them overnight and then patting them dry before starting so that you can remove any extra moisture.
Serving Suggestions
Whether you’re serving this casserole for breakfast, as a dinner side, or anything in between, there are so many different things you can pair it with. Here are some foolproof ideas!
- Serve with Chicken: Cheesy hashbrowns and Creamy Lemon Butter Chicken? Now that’s a dinner everyone is going to devour. The chicken is super easy to make in your Crock Pot!
- Pair with Pancakes: These Fluffy Homemade Pancakes are a must-have for any big breakfast or brunch. They’ll taste great with this casserole no matter what you top them with!
- Serve with Sweet Potatoes: Thanksgiving is one of my favorite holidays to bust out this hashbrown casserole. I suggest whipping up my Brown Sugar Roasted Sweet Potatoes for another sweet and salty side dish!
- Pair with Breakfast Bread: Speaking of fall holidays, this Easy Homemade Apple Bread is one of those seasonal dishes you wait patiently for every year. It makes a great addition to your breakfast plate alongside this cheesy casserole!
How to Store and Reheat Leftovers
This easy hashbrown casserole is pretty easy to store! Here’s how to save leftovers for later on:
- To Store: Keep any leftover casserole in an airtight container in the fridge. It will stay good for up to 4 days. The topping may lose some crunchiness, but it will still taste incredible!
- To Reheat: If you reheat your casserole in the oven, the topping will crisp back up. Larger portions can be warmed up in the oven while individual servings should be reheated in the microwave for about 20 seconds at a time. To reheat your casserole in the oven, simply bake it at 350°F until it’s warmed through.
Can I Freeze This?
The topping of this casserole does not freeze well, but you can freeze the hashbrown part before baking, if desired. Place it in a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge before adding the topping and cooking. You may need to add a couple of minutes to the bake time since the hashbrown mixture will be cold.
More Easy Breakfast Casseroles
I love a good breakfast bake that can be made in advance. The recipes below are a couple more of my favorites!
- Overnight Cinnamon French Toast Casserole
- Overnight Sausage and Egg Breakfast Casserole
- Pumpkin Spice Baked French Toast Casserole
- Berry French Toast Casserole
Recipe
Cheesy Hashbrown Casserole
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
- Author: Lindsay
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 14
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Cheesy Hashbrown Casserole is a super easy breakfast bake that always hits the spot. With tender potatoes, tangy sour cream, sharp cheddar cheese, and a crunchy cornflake topping, how could you not fall in love with it?
Ingredients
- 30 ounces frozen hash browns, thawed
- 12 ounces shredded cheddar cheese
- 8 ounces sour cream
- 1 teaspoon salt
- 1/2 onion, chopped
- 10.5 ounces cream of chicken soup
- 1 cup butter, melted, divided
- 2 cups cornflakes, crushed (or Frosted Flakes, as I use)
Instructions
- Preheat oven to 350°F.
- Combine hash browns, cheese, sour cream, salt, onion, soup and 1/2 cup butter in a large bowl. Mix well.
- Spread mixture evenly into a 9×13 casserole dish.
- Combine cornflakes and 1/2 cup butter and sprinkle over the top of the casserole.
- Bake for 30-45 minutes, or until heated through.
Notes
- Read video transcript
- Makes 12-15 servings
- To Store: Keep any leftover casserole in an airtight container in the fridge. It will stay good for up to 4 days. The topping may lose some crunchiness, but it will still taste incredible!
- To Reheat: If you reheat your casserole in the oven, the topping will crisp back up. Larger portions can be warmed up in the oven while individual servings should be reheated in the microwave for about 20 seconds at a time. To reheat your casserole in the oven, simply bake it at 350°F until it’s warmed through.
- To Freeze: The topping of this casserole does not freeze well, but you can freeze the hashbrown part before baking, if desired. Place it in a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge before adding the topping and cooking. You may need to add a couple of minutes to the bake time since the hashbrown mixture will be cold.
Nutrition
- Serving Size: 1 Serving
- Calories: 321
- Sugar: 0.8 g
- Sodium: 492.1 mg
- Fat: 24.1 g
- Carbohydrates: 18.8 g
- Protein: 8.5 g
- Cholesterol: 62.3 mg
Categories
- Breakfast
- Christmas
- Easter
- Holidays
- Recipes
- Recipes with video
- Side Dishes
- Thanksgiving
