Breakfast • Christmas

Cheesy Hash Brown Casserole

Name: Cheesy Hash Brown Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 min
Yield: 10 servings
Ingredients: 2 lb frozen shredded hash browns, thawed; 16 oz sour cream; 1 can (10.5 oz) cream of chicken soup; 3 cups shredded sharp cheddar, divided; 1/2 cup unsalted butter, melted and divided; 1 small onion, finely diced; 1 tsp salt; 1/2 tsp black pepper; 2 cups cornflakes, lightly crushed

Creamy cheesy potato casserole with a buttery cornflake crunch for Christmas morning.

Updated: Nov 9, 2026

⏱ 1 hr 10 mintotal

10servings

320 kcalper serving

Easylevel

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Why you'll like it

Ready in about 1 hr 10 min.
Serves 10 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

This Cheesy Hash Brown Casserole recipe takes 1 hour 10 minutes and serves 10. This creamy potato casserole with a buttery cornflake topping is the Christmas morning side that feeds a crowd with almost no morning work, and it bakes while presents are opened.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Heat oven to 350°F and grease a 9 by 13 inch dish. Squeeze thawed hash browns in a clean towel until very dry; excess water is the top cause of soupy casserole.

Step 2

Stir sour cream, soup, 2 cups cheddar, 1/4 cup melted butter, onion, salt, and pepper until completely combined and creamy.

Step 3

Fold in the dry hash browns until every shred is coated, then spread level in the dish so the center bakes at the same rate as the edges.

Step 4

Top with remaining 1 cup cheddar, then toss cornflakes with remaining 1/4 cup butter and scatter over the cheese for the crunch layer.

Step 5

Bake uncovered 50 to 55 minutes until deeply golden, bubbling at the edges, and set in the center with no jiggle.

Step 6

Rest 10 minutes so slices hold, then serve hot. The topping stays crispest in the first hour.

Troubleshooting — fixes, not repeats

If casserole is watery, potatoes were not dried or it was underbaked; squeeze hard and bake until edges bubble.
If topping burns, the rack was too high; bake center-rack and tent if needed.
If center jiggles, give it 10 more minutes; carryover heat will not finish a loose center.
If too salty, the soup plus cheese did it; use low-sodium soup next time.

Make it your way

Spicier version: Leftovers reheat well and the topping re-crisps in a hot oven.
Old Dhaka style: For extra protein, fold in 2 cups diced ham with the potatoes.
For an overnight version, assemble without topping, refrigerate, then add cornflakes just before baking and add 10 minutes.
For a lighter version, use Greek yogurt and reduced-fat cheese because the casserole format forgives swaps.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate up to 4 days covered; reheat at 350°F until steaming.

Freeze unbaked without topping up to 2 months; thaw overnight before baking as directed.

FAQ

Fresh or frozen hash browns?
Frozen shredded browns give the best texture after squeezing dry. Fresh grated potatoes need rinsing and thorough drying first. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I skip the soup?
Yes, replace with 1 cup sour cream plus 1/2 cup milk and extra seasoning. The texture stays creamy. Start with the suggested amount, then adjust to suit your taste and equipment.

Why cornflakes on top?
Buttered cornflakes bake into a shattering crunch that contrasts the creamy potatoes. Breadcrumbs work but soften faster. Start with the suggested amount, then adjust to suit your taste and equipment.