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Hash Brown Casserole

This Hash Brown Casserole transforms simple frozen hash browns into the most comforting, crowd-pleasing dish with its golden, bubbly cheese top and creamy, satisfying layers underneath.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds frozen hash browns, thawed
  • 1 can (10.75 oz) cream of mushroom soup
  • 2 cups sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup butter, melted
  • 1 small onion, finely diced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cornflakes, crushed (optional topping)

Method
 

  1. Preheat your oven to 350°F and generously butter a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper. Whisk until completely smooth - no lumps should remain.
  3. Gently fold the thawed hash browns into your creamy mixture, ensuring every shred gets coated. Add 1½ cups of the shredded cheese, saving the remaining half cup for the top. Mix thoroughly but gently.
  4. Spread the hash brown mixture evenly in your prepared baking dish. Sprinkle the remaining cheese over the top, then add the crushed cornflakes if using.
  5. Bake for 35-45 minutes until the top is golden brown and bubbling around the edges. Let it rest for 5 minutes before serving.

Notes

Perfect for meal prep - assemble the night before and bake when ready. Don't skip thawing hash browns completely to avoid soggy casserole. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Can substitute cream of chicken soup for milder flavor, Greek yogurt for lighter version, or make dairy-free with plant-based alternatives.