If you’ve been searching for a comforting, crowd-pleasing side dish that brings together crispy edges, creamy goodness, and just the right cheesy kick, this Hashbrown Casserole Recipe is your new best friend in the kitchen. It’s a delightful blend of tender hashbrowns enveloped in a rich, tangy sauce, topped with a crunchy cornflake crust that will have everyone asking for seconds. Whether it’s a holiday feast, a Sunday brunch, or a cozy dinner, this casserole feels like a warm hug, ready to brighten any table.
Ingredients You’ll Need
These ingredients might feel simple, but each one plays a vital role in building the perfect balance of flavor, texture, and that irresistible golden topping. From creamy sour cream to crisp cornflakes, every component makes this dish sing.
- 32 oz package frozen hashbrown potatoes (cubed): The foundational texture that’s tender inside and perfectly crispy when baked.
- ½ cup cheddar cheese (grated): Adds a sharp, melty richness that blends beautifully with the potatoes.
- 10.5 oz can cream of chicken soup: The secret sauce component that brings luscious creaminess and depth.
- 1 cup sour cream: Provides slight tanginess and velvety smoothness to the casserole mix.
- 1 cup mayonnaise: Rich and moist, helping bind everything while keeping it creamy.
- ½ teaspoon garlic powder: A subtle punch of savory flavor that wakes up the dish.
- ½ teaspoon onion powder: Complements the garlic with a mellow sweetness.
- 3 cups corn flakes cereal (crushed): The golden, crunchy topping that finishes the casserole with an addictive texture.
- ¼ cup unsalted butter (melted): Binds the cornflakes for a buttery crisp crust.
How to Make Hashbrown Casserole Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 325 degrees Fahrenheit, ensuring it’s ready for a slow, even bake. Give your 13×9 baking dish a light spray of cooking oil so your casserole won’t stick and can be served easily.
Step 2: Combine the Creamy Base
In a large mixing bowl, toss together the frozen hashbrowns, grated cheddar, cream of chicken soup, sour cream, mayonnaise, garlic powder, and onion powder. Mixing these ingredients well ensures every bite delivers a harmonious blend of creamy, cheesy, and savory flavors.
Step 3: Spread and Layer
Evenly spread your hashbrown mixture into the prepared baking dish. This step is essential for baking the casserole uniformly and helps the edges get perfectly crispy while the inside stays tender and creamy.
Step 4: Prepare the Crunchy Topping
Melt the butter in a microwave-safe bowl, then add the crushed cornflakes. Stir until the cornflakes are fully coated, which will give your topping that satisfyingly buttery crunch once baked.
Step 5: Top and Bake
Sprinkle your buttery cornflake topping over the hashbrown mixture in the baking dish, making sure it covers the entire surface. Bake for 60 to 90 minutes, until the casserole is bubbly and the top turns a delectable golden brown. This slow bake is what perfects the texture and melds all those wonderful flavors together.
Step 6: Serve Hot
Once baked, serve the Hashbrown Casserole Recipe immediately to enjoy the contrast of warm, creamy potatoes and the crunchy topping at its best. This dish is a guaranteed hit every time!
How to Serve Hashbrown Casserole Recipe
Garnishes
Adding a few garnishes elevates this comforting dish into something extra special. Try sprinkling chopped fresh chives or parsley on top for a pop of color and freshness. A dollop of sour cream or a sprinkle of extra cheddar cheese right before serving also amps up the richness and appeal.
Side Dishes
This casserole pairs wonderfully with a variety of mains. Think juicy grilled chicken, a savory roast, or even a simple green salad for balance. Its creamy, hearty nature means it can stand up to bold flavors and complements lighter dishes beautifully, adding warmth and satisfying texture to your meal.
Creative Ways to Present
For potlucks or family dinners, consider serving this hashbrown casserole in a large cast-iron skillet to keep it warm on the table and add rustic charm. You can also bake it in individual ramekins for personalized servings, making it feel more elegant and special. Either way, this dish invites smiles and second helpings!
Make Ahead and Storage
Storing Leftovers
After enjoying your hashbrown casserole, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. The flavors actually meld beautifully overnight, so it often tastes even better the next day.
Freezing
This casserole freezes beautifully either before or after baking. For freezing raw, assemble the casserole and cover tightly with foil before freezing. Bake directly from frozen, adding extra baking time. For cooked leftovers, cool fully and freeze in an airtight container for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
To reheat, it’s best to warm your hashbrown casserole in the oven at 325°F until heated through and crispy on top again—around 20 to 30 minutes. This helps retain the perfect texture. Microwaving is quicker but may soften the crunchy topping.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply swap the cream of chicken soup for a cream of mushroom or cream of celery soup to keep it vegetarian-friendly while maintaining that creamy texture.
What can I use instead of mayonnaise?
If you want to skip mayo, Greek yogurt is a fantastic substitute that adds tanginess and creaminess while keeping it rich and delicious.
Can I use fresh potatoes instead of frozen hashbrowns?
While fresh potatoes can work, frozen hashbrowns offer convenience and consistent texture. If using fresh, be sure to parboil, drain well, and dry before mixing to avoid excess moisture.
How do I get the topping extra crispy?
Melted butter mixed thoroughly with crushed cornflakes is key, but for added crunch, you can sprinkle a little Parmesan cheese on top or broil the casserole for the last 2-3 minutes—just watch carefully to avoid burning.
Is this casserole good for breakfast too?
Definitely! This casserole pairs wonderfully with eggs, bacon, or sausage and makes a hearty, crowd-pleasing breakfast or brunch dish. It’s comfort food that shines any time of day.
Final Thoughts
I can’t recommend this Hashbrown Casserole Recipe enough—its comforting, creamy, and crunchy combination is simply irresistible. Whether you’re feeding a crowd or craving a cozy side, this dish is a fail-safe way to bring smiles and satisfaction to any meal. Trust me, once you try it, you’ll want to keep this recipe in your regular rotation!
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Hashbrown Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A creamy, cheesy hashbrown casserole perfect for family gatherings or potlucks. This comforting dish combines crispy hashbrowns, a rich blend of sour cream, mayonnaise, and cream of chicken soup, topped with a buttery cornflakes crust baked to golden perfection.
Ingredients
Main Ingredients
- 1 32 oz package frozen hashbrown potatoes (cubed)
- ½ cup cheddar cheese (grated)
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Topping
- 3 cups corn flakes cereal (crushed)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Baking Dish: Lightly spray a 13×9 inch baking dish with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the frozen hashbrowns, grated cheddar cheese, cream of chicken soup, sour cream, mayonnaise, garlic powder, and onion powder.
- Combine Thoroughly: Mix all ingredients well until evenly incorporated.
- Layer in Baking Dish: Spread the hashbrown mixture evenly into the prepared baking dish.
- Melt Butter: Melt the unsalted butter in a medium microwave-safe bowl using the microwave.
- Prepare Topping: Crush the corn flakes cereal and mix with the melted butter until fully coated.
- Add Topping: Sprinkle the buttered corn flakes mixture evenly over the hashbrown mixture in the baking dish.
- Bake: Bake in the preheated oven for 60 to 90 minutes or until the casserole is golden brown and bubbly on top.
- Serve: Remove from the oven and serve immediately to enjoy a warm, crispy, and creamy hashbrown casserole.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor or to keep it vegetarian-friendly (omit mayo for full vegetarian).
- For a crispier topping, broil for the last 2-3 minutes but watch closely to prevent burning.
- This casserole can be made a day ahead and refrigerated; just bake it about 10-15 minutes longer if baking from cold.
- To make this dish gluten-free, ensure the corn flakes are certified gluten-free and use gluten-free soup.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven.
