Hash Brown Casserole
This Hash Brown Casserole is pure comfort food! Made with frozen shredded hash browns, plenty of cheese, and a buttery cornflake topping, it’s simple to throw together and perfect for family dinners or feeding a crowd. Just a few minutes of prep, and these cheesy potatoes are ready for the oven. It really is such an easy recipe!
You might also like our Cheesy Chicken Broccoli and Rice Casserole, Meatball Casserole, or Rotel Chicken Pasta for more easy dinner options.
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This is the ultimate comfort food! Whether you’re serving it for Easter, Thanksgiving, Christmas dinner, or just a regular weeknight when you want something comforting, this cheesy casserole delivers every single time! And it’s way better than cracker barrel’s hashbrown casserole.
What you’ll love about this Hashbrown Casserole Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this cheesy hashbrown casserole:
- Frozen shredded hashbrowns, thawed
- Cream of mushroom soup
- Sour cream
- Butter, melted
- Ranch seasoning mix
- Shredded cheese (sharp cheddar)
- Salt
- Black pepper
- Crushed corn flakes cereal (Topping)
- Butter, melted (Topping)
Ingredient Notes:
- Frozen Hash Browns: The hashbrown potatoes should be thawed completely, but don’t over-drain with a paper towel, a little moisture helps keep the casserole creamy. We just need the excess moisture gone.
- Cornflakes: Crush them yourself for the freshest crunch, or look for pre-crushed varieties in the cereal aisle.
How to make Hash Brown Casserole step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Grease a 9 by 13 inch casserole dish with cooking spray.
Step 2: In a large mixing bowl, combine thawed hash browns, cream of mushroom soup, sour cream, melted butter, ranch seasoning mix, cheddar cheese, salt, and pepper. Mix until well combined.
Step 3: Spread mixture evenly in the prepared casserole dish.
Step 4: Mix crushed cornflakes with melted butter and sprinkle evenly over the top of the casserole.
Step 5: Cover tightly with foil and bake for 30 minutes.
Step 6: Remove foil and continue baking for 10-15 minutes until golden brown and bubbly around the edges.
Step 7: Let stand for 5 minutes before serving.
PRO TIP:
Pro Tip: Cover the casserole with foil for the first 30 minutes of baking to lock in moisture, then remove the foil for the final 10-15 minutes to achieve that perfect golden, crispy cornflake topping.
Storage and Reheating:
Storage: Store leftover casserole in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: Reheat individual portions in the microwave or warm larger portions in a 325°F oven until heated through. Cover with foil to prevent the topping from over-browning.
Freezing: Place the casserole (without the cornflake topping) in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, add the fresh cornflake topping, and bake as directed.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced green onions, jalapeños, or bell peppers to the hash brown mixture for extra flavor and color.
- Protein: Stir in cooked bacon bits, diced ham, or breakfast sausage for a heartier dish. Ground beef would also work for a different version of this dish.
- Spices: Try adding garlic powder or onion powder for extra depth.
SUBSTITUTIONS:
- Cream of Mushroom Soup: Use cream of chicken soup or cream of celery soup as alternatives.
- Sour Cream: Greek yogurt can be substituted for a slightly tangier flavor and added protein.
- Cornflakes: Try crushed Ritz crackers, panko breadcrumbs, or even crushed potato chips for different topping textures.
FAQs about this cheesy potato casserole:
Do I have to thaw frozen hash browns for this casserole?
Yes, you should thaw the frozen hash browns completely before using them in this recipe. This helps them cook evenly and prevents excess water from making the casserole soggy.
Can I use fresh potatoes instead?
You can use fresh potatoes, but you’ll need to peel and grate them, then squeeze out excess moisture with a paper towel. Fresh potatoes will take a bit longer to cook through, so you may need to add 10-15 minutes to the baking time.
Can I make this casserole ahead of time?
Absolutely! This is one of those great recipes for meal prep, just assemble the casserole without the cornflake topping, cover with plastic wrap, and refrigerate overnight. Add the topping just before baking and increase baking time by 5-10 minutes if baking from cold.
What can I serve with this HashBrown Casserole?
This cheesy potato casserole is the perfect side dish! is the perfect side dish! It tastes amazing with baked ham, turkey, meatloaf, or as part of a breakfast casserole spread with scrambled eggs and bacon. It’s also popular at funeral luncheons where it’s sometimes called by the name funeral potatoes. Yes, I know that’s weird, LOL!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Hash Brown Casserole! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Hash Brown Casserole
Equipment
Ingredients
- 1 30 ounce frozen shredded hash browns thawed
- 1 can (10.5 ounce) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup butter melted
- 1 tablespoon ranch seasoning mix
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping:
- 2 cups cornflakes cereal crushed
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Grease a 9 by 13 inch baking dish.
- In a large bowl, combine thawed hash browns, cream of mushroom soup, sour cream, melted butter, ranch seasoning mix, cheddar cheese, salt, and pepper. Mix until well combined.
- Spread mixture evenly in the prepared baking dish.
- Mix crushed cornflakes with melted butter and sprinkle evenly over the top.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and continue baking for 10-15 minutes until golden brown and bubbly around the edges.
- Let stand for 5 minutes before serving.
Notes
Nutrition
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This recipe was so yummy, we loved it!