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Cheesy Hash Brown Casserole with Cornflake Topping

Cheesy hash brown casserole with cornflake topping bakes until bubbling around the edges, with tender potatoes under a crisp, golden-brown topping. This easy oven-baked side combines sharp cheddar, sour cream, and condensed cream of chicken soup.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup yellow onion finely chopped
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 1 bag (30 oz) hash browns frozen shredded, thawed
For the cornflake topping
  • 0.25 cup unsalted butter
  • 2 cups cornflakes lightly crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the condensed cream of chicken soup, sour cream, shredded sharp cheddar cheese, finely chopped yellow onion, kosher salt, and black pepper.
  4. Fold in the thawed hash browns until evenly coated.
  5. Spread the mixture in the prepared baking dish.
Make the topping and bake
  1. Melt the unsalted butter in a medium bowl.
  2. Stir in the cornflakes.
  3. Sprinkle the cornflake mixture evenly over the casserole.
  4. Bake uncovered for 45 to 55 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the crispest topping, spread the cornflakes evenly over the casserole before baking. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the topping may soften. For a vegetarian version, use condensed cream of mushroom soup in place of cream of chicken soup.