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American · Side dish

Hash Brown Casserole

This hash brown casserole is the ultimate potluck comfort food: shredded potatoes bound in a creamy, cheesy sauce with a shower of buttery corn flakes baked to a crisp, golden lid. The inside stays tender and rich while the top crackles, and the trick is simply draining the potatoes well so the sauce clings instead of turning watery. One dish, a handful of pantry staples, and everyone goes back for seconds.

Hash Brown Casserole · American main course
Por Renée Boudreaux · American South editor · Publicada 2026-07-02 · Atualizada 2026-07-02
Saltar para a receita →
Preparação
20 min
Cozedura
50 min
Total
80 min
Rende
One 9x13-inch casserole, about 10 servings
Dificuldade
Easy
#american#side-dish#comfort-food#potluck#casserole#breakfast
Resposta rápida · Resposta em 30 segundos

Thaw a 30 oz bag of frozen shredded hash browns and pat them very dry, then stir together a can of condensed cream of chicken soup, 1 cup sour cream, 1/2 cup melted butter, 1/2 cup finely diced onion, 2 cups shredded sharp cheddar, and 1 tsp salt plus 1/2 tsp each pepper and garlic powder; fold in the potatoes, spread into a greased 9x13-inch dish, top with 2 cups crushed corn flakes tossed in 2 tbsp melted butter, and bake at 350°F (175°C) for 45 to 50 minutes until bubbling at the edges and deep golden on top, then rest 10 minutes before serving.

  • Drain and pat the thawed hash browns dry so the casserole sets up creamy instead of watery.
  • Add the buttery corn flake topping just before baking so it stays crisp, not soggy.
  • Let it rest 10 minutes out of the oven so the sauce thickens and slices cleanly.

Equipment

  • Large mixing bowl
  • 9x13-inch (23x33 cm) baking dish
  • Measuring cups and spoons
  • Whisk or large spoon
  • Aluminum foil

Ingredientes

Casserole

  • 850 g frozen shredded hash brown potatoes, thawed, drained, and patted dry
  • 305 g condensed cream of chicken soup, undiluted
  • 240 ml sour cream, full-fat
  • 115 g unsalted butter, melted
  • 200 g sharp cheddar cheese, shredded
  • 75 g yellow onion, finely diced
  • 6 g fine salt
  • 1 g black pepper
  • 1.5 g garlic powder

Corn flake topping

  • 60 g corn flakes, lightly crushed
  • 30 g unsalted butter, melted

Preparação

  1. PASSO
    01

    Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

  2. PASSO
    02

    Tip the thawed hash browns into a colander and press out excess moisture, then spread them on a clean towel and pat dry. This is the single most important step for a creamy, not watery, casserole.

  3. PASSO
    03

    In a large bowl, whisk together the cream of chicken soup, sour cream, 1/2 cup melted butter, diced onion, salt, black pepper, and garlic powder until smooth. Stir in the shredded cheddar, holding back a small handful if you like extra cheese on top.

  4. PASSO
    04

    Add the dried hash browns and fold gently with a spatula until every shred is coated in the cheesy sauce. The mixture should look thick and scoopable.

  5. PASSO
    05

    Transfer the mixture to the prepared baking dish and spread it into an even layer, smoothing the top with the back of the spatula.

  6. PASSO
    06

    In a small bowl, toss the crushed corn flakes with the 2 tablespoons melted butter until evenly coated, then scatter them over the casserole in a single even layer.

  7. PASSO
    07

    Bake, uncovered, for 45 to 50 minutes, until the edges are bubbling and the corn flake top is deep golden brown. If the topping browns too fast, tent loosely with foil for the final 10 minutes.

  8. PASSO
    08

    Let the casserole rest for 10 minutes so the sauce thickens and sets. Serve warm, scooped into squares.

Make ahead

Assemble the casserole (without the corn flake topping) up to 1 day ahead, cover, and refrigerate. Add the buttery corn flakes right before baking and add about 10 minutes to the bake time since it starts cold. To freeze, wrap the unbaked, untopped casserole tightly and freeze up to 2 months; thaw overnight in the fridge before topping and baking.

Storage

Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered at 325°F (160°C) for 20 to 25 minutes; add a fresh handful of corn flakes on top to revive the crunch.

Variations

Vegetarian (cream of mushroom)

Swap the cream of chicken soup for condensed cream of mushroom soup to keep the dish meat-free. The flavor turns a little earthier and just as creamy; check the can label if you also need it gluten-free.

Loaded bacon and green onion

Fold 6 slices of cooked, crumbled bacon into the base and finish the baked casserole with a scatter of sliced green onions. A dollop of extra sour cream at the table makes it feel like a loaded baked potato.

Gluten-free

Use a certified gluten-free condensed soup and swap the corn flakes for crushed gluten-free corn flakes or gluten-free crackers tossed in melted butter. Everything else stays the same.

Serve with

Scrambled eggs and crispy bacon for a hearty brunch spreadBaked or spiral-cut ham for a holiday tableRoast chicken or turkey with gravyA crisp green salad with vinaigrette to cut the richnessFresh berries or sliced melon on the side

Nutrition per serving

360 kcal 27 g fat 24 g carbs 9 g protein 3 g sugar 2 g fiber 720 mg sodium
Allergens: Dairy, Gluten, Soy

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Perguntas frequentes

Do I have to thaw the hash browns first?

Yes. Baking a hashbrown casserole straight from frozen releases a lot of water and leaves you with a soupy center. Thaw the potatoes fully, then drain and pat them dry so the creamy sauce clings to every shred and the casserole sets up properly.

Why did my hashbrown casserole turn out watery?

Almost always excess moisture in the potatoes. Press the thawed hash browns in a colander and blot them on a towel before mixing. Using full-fat sour cream and undiluted condensed soup (no added milk or water) also keeps the sauce thick.

Can I make this hashbrown casserole ahead of time?

Absolutely. Assemble everything except the corn flake topping up to a day in advance and refrigerate. Add the buttered corn flakes just before baking and give it an extra 10 minutes or so in the oven since it goes in cold.

Corn flakes or crackers on top?

Both work. Buttered crushed corn flakes give the crispest, most golden lid, while crushed buttery round crackers taste a touch richer. Whichever you choose, toss the crumbs in melted butter and add them right before baking so they stay crunchy.

Can I freeze hash brown casserole?

Yes. Freeze it assembled but unbaked and without the topping, wrapped tightly, for up to 2 months. Thaw overnight in the fridge, add the corn flakes, and bake as directed. Leftover baked casserole also freezes for about a month, though the topping softens on reheating.

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