Grandma’s Hash Brown Casserole
Prep time: 10 mins
Bake time: 45–50 mins
Servings: 10–12
Ingredients
Category Ingredient Quantity
The Base Frozen Shredded Hash Browns (thawed) 30 oz (1 bag)
The Sauce Sour Cream 2 cups
Condensed Cream of Chicken Soup 1 can (10.5 oz)
Melted Butter 1/2 cup (1 stick)
Onion Powder 1 tsp
Salt and Black Pepper To taste
The Cheese Sharp Cheddar Cheese (shredded) 2 cups
The Topping Cornflakes (crushed) 2 cups
Melted Butter (for topping) 1/4 cup
Instructions
Preheat & Prep: Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Mix the Filling: In a large mixing bowl, whisk together the sour cream, cream of chicken soup, 1/2 cup melted butter, onion powder, salt, and pepper. Fold in the shredded cheddar cheese.
Combine: Add the thawed hash browns to the bowl and toss until every shred is evenly coated in the creamy mixture. Spread the mixture evenly into your prepared baking dish.
The Crunchy Topping: In a small bowl, mix the crushed cornflakes with the 1/4 cup of melted butter. Sprinkle this evenly over the top of the casserole.
Bake: Place in the oven and bake for 45 to 50 minutes. You want the edges to be bubbling and the cornflake topping to be a deep golden brown (just like in your photo).
Rest: Let it sit for about 5 minutes before serving to allow the sauce to set.
Pro-Tips for Success
Thaw your potatoes: If the hash browns are still frozen, the casserole might turn out watery. Pat them dry with a paper towel after thawing for the best texture.
Add some zing: If you like a little extra flavor, you can finely dice half a yellow onion and sauté it before adding it to the mix.
Cheese choice: Sharp cheddar provides the best contrast to the creamy soup, but a Colby Jack blend works beautifully too.