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This cheesy hashbrown casserole transforms basic ingredients into a comforting dish that's perfect for potlucks, holiday breakfasts, or weekend brunches. The contrast between the creamy, cheesy potato base and the crunchy cornflake topping creates an irresistible texture that disappears quickly whenever I serve it.
I first made this casserole for a family Easter brunch five years ago, and it's been requested at nearly every family gathering since. My brother in law even jokes that he only comes to holiday meals if this casserole is on the menu.
Ingredients
- Frozen hash browns: These provide the hearty base without the work of shredding potatoes yourself. Let them thaw completely for even cooking
- Cheddar cheese: Use sharp cheddar for the best flavor punch. Freshly grated melts much better than pre shredded
- Cream of chicken soup: Creates a silky smooth binding texture that holds everything together
- Sour cream: Adds tanginess and creaminess that balances the richness
- Butter: Divided between the filling and topping, it adds richness and helps crisp the cornflakes
- Chopped onion: Provides a subtle savory flavor that complements the potatoes perfectly
- Salt and pepper: Essential for bringing out all the other flavors
- Cornflakes: Create that signature golden crunchy topping that makes this casserole special
Step-by-Step Instructions
- Prepare Your Ingredients:
- Thaw the hash browns completely, either overnight in the refrigerator or for a few hours at room temperature. Grate your cheese fresh if possible for better melting qualities. Preheat your oven to ensure it's fully heated before the casserole goes in.
- Mix The Base:
- Combine the hash browns, cheddar cheese, condensed soup, sour cream, half of the melted butter, chopped onion, salt, and pepper in a large bowl. Use a gentle folding motion to incorporate everything evenly without breaking up the potatoes too much. This creates a consistent texture throughout the casserole.
- Transfer To Baking Dish:
- Spread the mixture evenly into your 3 quart casserole dish, making sure to get it into the corners. A flat, even layer ensures consistent cooking and serving portions.
- Prepare The Crunchy Topping:
- In a separate saucepan, gently warm the remaining melted butter and add the cornflakes. Toss them carefully until every flake is lightly coated in butter. This step is crucial for achieving that perfect golden brown crunch.
- Add The Topping:
- Sprinkle the buttered cornflakes evenly across the top of the casserole, creating a consistent layer. Try not to press them down as that will reduce their crispiness.
- Bake To Perfection:
- Cover the casserole with foil and bake for about 30 minutes, then remove the foil for the final 10 minutes to crisp up the topping. The casserole is done when the edges are bubbling and the top is golden brown.
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The secret weapon in this recipe is definitely the cornflake topping. I discovered it by accident when I ran out of breadcrumbs one morning and had to improvise. The sweet crunch of the cornflakes against the savory, cheesy potatoes creates a contrast that regular breadcrumbs just cannot match. Now my family insists on the cornflake version every time.
Make Ahead Tips
This casserole is perfect for busy mornings or dinner parties because you can prepare it entirely the day before. Simply assemble everything up to the baking step, cover tightly with plastic wrap, and refrigerate overnight. Add the cornflake topping just before baking to keep it crunchy. When ready to cook, allow the casserole to sit at room temperature for 30 minutes before baking, and you may need to add 5 to 10 minutes to the baking time since you're starting with a cold dish.
Customization Options
One of the things I love most about this recipe is how adaptable it is to different tastes and dietary needs. For a meatier version, add diced ham or crumbled bacon to the potato mixture. Vegetarians can substitute cream of mushroom or cream of celery soup for the cream of chicken. For extra flavor, mix in a teaspoon of garlic powder or a dash of cayenne pepper. You can even swap the cheddar for pepper jack if you prefer a spicier kick.
Serving Suggestions
While this casserole makes a fantastic standalone breakfast dish, it also pairs beautifully with other foods. Serve it alongside scrambled eggs and fresh fruit for a complete breakfast spread. For dinner, it works perfectly as a side dish with grilled chicken or baked ham. I often serve it with a simple green salad to balance the richness of the casserole. For brunches, I place it between a platter of fresh fruit and a tray of muffins for a beautiful presentation.
Frequently Asked Questions
- → Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Shred them, rinse to remove excess starch, and pat them dry before using.
- → What other cheeses work well in this dish?
Aside from Cheddar, you can use Monterey Jack, Colby, or a blend of cheeses for added flavor.
- → Can I prepare this casserole ahead of time?
Yes, assemble the dish without the topping, cover, and refrigerate overnight. Add the topping and bake when ready to cook.
- → How can I make this dish gluten-free?
Substitute the condensed cream of chicken soup with a gluten-free version and use gluten-free cereal for the topping.
- → What can I serve alongside this casserole?
This casserole pairs well with a fresh salad, roasted vegetables, or a light soup for a balanced meal.
- → Can I freeze leftovers?
Yes, you can freeze leftovers. Cool the casserole, transfer it to an airtight container, and freeze for up to three months.