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A golden brown creamy hash brown casserole in a glass baking dish with a crunchy cornflake topping
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Grandma's Epic Creamy Hash Brown Casserole

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 380kcal

Ingredients

  • 30 ounces frozen shredded hash browns, thawed
  • 2 cups sour cream
  • 10.5 ounces condensed cream of chicken soup
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup unsalted butter, melted
  • 1/2 cup yellow onion, finely diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cornflakes , crushed
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
  • In a large mixing bowl, combine the thawed hash browns, sour cream, cream of chicken soup, shredded cheddar cheese, 1/2 cup melted butter, finely diced onion, salt, and black pepper.
  • Stir the mixture thoroughly with a large spatula until all ingredients are evenly distributed and the potatoes are fully coated.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • In a separate small bowl, toss the crushed cornflakes with 2 tablespoons of melted butter until the flakes are evenly coated.
  • Sprinkle the buttered cornflake crumbs uniformly over the top of the hash brown mixture.
  • Bake in the center of the oven for 45 to 50 minutes until the casserole is bubbling around the edges and the topping is deeply golden brown.
  • Remove from the oven and allow the casserole to rest for 5 to 10 minutes before serving to set the creamy texture.