If you’re looking for the ultimate comfort food that checks all the boxes—creamy, crunchy, cheesy, and utterly satisfying—this Hashbrown Casserole is about to become your new favorite. Whether you’re hosting a holiday brunch, planning a potluck, or just craving something warm and hearty on a weeknight, this easy, crowd-pleasing dish has your back.
This casserole delivers maximum flavor with minimal effort, making it perfect for busy families, beginner cooks, and anyone who just wants to feed a group without breaking a sweat. With frozen hashbrowns, a handful of pantry staples, and a crispy cornflake topping, this dish is the definition of cozy.
Why You’ll Love This Hashbrown Casserole
This recipe is a classic Southern staple that has stood the test of time. It’s rich and creamy on the inside, with just the right amount of cheesy goodness, and crowned with a buttery cornflake crunch that will have everyone coming back for seconds.
Here’s what makes this casserole so special:
- Quick Prep – Uses frozen hashbrowns and a few common ingredients.
- Family-Friendly – A hit with both kids and adults.
- Versatile – Serve as a side dish, breakfast casserole, or main.
- Make-Ahead Friendly – Preps beautifully ahead of time.
- No Fancy Equipment Needed – Just a bowl and a baking dish!
Ingredients You’ll Need
Here’s everything required to whip up this delicious hashbrown casserole:
- 1 (32 oz) package frozen hashbrown potatoes, cubed
- ½ cup cheddar cheese, grated
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups corn flakes cereal, crushed
- ¼ cup unsalted butter, melted
Each ingredient works in harmony to create that creamy base and crunchy top that defines this dish. The mayo and sour cream bring tang and richness, while the soup adds depth. And don’t skip that topping—it’s what sets this apart from just another cheesy potato bake!
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 325°F. Lightly spray a 13×9-inch baking dish with non-stick cooking spray. This ensures nothing sticks and cleanup is a breeze.
2. Combine Casserole Ingredients
In a large mixing bowl, add the frozen hashbrown potatoes, grated cheddar cheese, cream of chicken soup, sour cream, mayonnaise, garlic powder, and onion powder. Mix thoroughly until well combined.
3. Spread the Mixture
Pour the mixture into your prepared baking dish and spread it out evenly. Use a spatula to get a smooth, even layer.
4. Make the Crunchy Topping
In a separate bowl, melt the butter in the microwave. Crush the cornflakes—either in a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Stir the crushed cereal into the melted butter until evenly coated.
5. Add the Topping
Sprinkle the buttery cornflake topping evenly over the casserole.
6. Bake
Place the dish in the oven and bake uncovered for 60 to 90 minutes, or until the casserole is bubbly around the edges and golden brown on top.
7. Serve Immediately
Serve hot, fresh out of the oven, and watch the compliments roll in.
Kitchen Equipment Needed
- Large mixing bowl
- 13×9-inch baking dish
- Mixing spoon or spatula
- Microwave-safe bowl (for butter)
- Measuring cups and spoons
- Rolling pin or food processor (for cornflakes)
No special gadgets or tools required—this recipe is all about simplicity.
Expert Tips & Variations
Make It Ahead
Prepare the casserole and topping separately. Store them in the fridge (up to 24 hours ahead), then add the topping right before baking.
Vegetarian Version
Substitute cream of mushroom or cream of celery soup for a vegetarian-friendly version. You can also mix in chopped mushrooms or sautéed spinach for extra flavor.
Spice It Up
Add a pinch of cayenne pepper or a few dashes of hot sauce to the mix for a subtle kick.
Cheese Options
Feel free to mix cheeses—sharp cheddar, Monterey Jack, or even a little Gruyère for a gourmet twist.
Add Protein
Fold in cooked and crumbled bacon, diced ham, or shredded rotisserie chicken to make it a more substantial meal.
Storage & Leftovers
Refrigerate
Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheat
Reheat in the microwave or oven (covered with foil at 350°F for about 20 minutes) until heated through.
Freeze
This casserole also freezes well. Wrap tightly in plastic wrap and foil before freezing. To reheat, thaw overnight in the fridge and bake as directed.
Serving Suggestions
Hashbrown casserole is incredibly versatile. Here are a few pairing ideas:
Breakfast or Brunch
- Pair with scrambled eggs, sausage links, or a fresh fruit salad.
- Add mimosas or coffee for a full spread.
Dinner Side
- Serve alongside roasted chicken, pork chops, or a grilled steak.
- Add a crisp green salad or steamed vegetables.
Potluck & Holidays
- Always a hit at Easter brunch, Thanksgiving dinner, or Christmas breakfast.
Frequently Asked Questions
Can I use shredded hashbrowns instead of cubed?
Absolutely! Just make sure they’re thawed and well-drained to avoid excess moisture.
What can I use instead of cornflakes?
Crushed Ritz crackers or panko breadcrumbs make excellent substitutes if you’re out of cornflakes.
Is mayonnaise necessary?
Mayonnaise adds a unique richness, but you can substitute it with additional sour cream or plain Greek yogurt if preferred.
Can I make this casserole in advance?
Yes! Assemble everything (except the topping) a day in advance. Add the topping just before baking for best texture.
Final Thoughts
This Hashbrown Casserole is the definition of comfort food—simple, satisfying, and always a crowd-pleaser. Whether you’re serving it up for breakfast, brunch, or as a cozy side dish, it’s bound to become a family favorite. The crunchy topping, creamy interior, and cheesy goodness make it a true classic worth sharing.
If you loved this recipe, don’t forget to share it with friends and family! And be sure to subscribe to the blog for more delicious, easy-to-follow comfort food recipes delivered straight to your inbox. Happy cooking!
