Cheesy Hashbrown Casserole is a delicious and comforting potato recipe prepared with frozen hashbrowns and cheese and topped with cornflakes. You need 5 minutes of prep to make this easy potato casserole. These cheesy potatoes are popular as Thanksgiving and Christmas side dishes or breakfast casseroles.
Cheesy Hashbrown Casserole Recipe | Cheesy Potatoes
- 1 Casserole or Baking Pan 9-inch x 13-inch
- 1 can Condensed Cream of chicken soup any cream soup of your choice, 10 oz
- 2 cups Sour Cream 16 oz
- 2 cups Cheddar cheese shredded, 8 oz
- 1 teaspoon Salt
- ½ teaspoon Black pepper powder
- 1 teaspoon Garlic powder optional
- 1 teaspoon Onion powder optional
- 1 teaspoon Dried basil leaves optional
- 2 tablespoon Cilantro or coriander leaves, chopped, optional
- ½ teaspoon Red chile powder vary as per taste
- 1 package Hash Brown potatoes 30 oz, shredded frozen
For the cornflakes topping
- 2 cups Cornflakes crushed
- ¼ cup Butter melted
- ¼ teaspoon Garlic powder optional
- ¼ teaspoon Dried basil leaves optional
- ¼ teaspoon Red chile powder optional
- ¼ teaspoon Salt optional
Preheat the oven
- Preheat the oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan or casserole (or multiple pans of any desired shape) and keep it aside.
Making of the best cheesy hash brown potato casserole
- In a large bowl, whisk together soup, sour cream, salt, black pepper, garlic powder, onion powder, basil leaves, cilantro, and red chile powder.1 can Condensed Cream of chicken soup, 2 cups Sour Cream, 1 teaspoon Salt, ½ teaspoon Black pepper powder, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 teaspoon Dried basil leaves, 2 tablespoon Cilantro, ½ teaspoon Red chile powder
- To this, add cheese and hash browns, and stir until it is mixed. Spread this evenly onto the baking pan.2 cups Cheddar cheese, 1 package Hash Brown potatoes
- In another bowl, mix together butter, cornflakes, garlic powder, basil leaves, red chile powder, and salt, and mix well.2 cups Cornflakes, ¼ cup Butter, ¼ teaspoon Garlic powder, ¼ teaspoon Dried basil leaves, ¼ teaspoon Red chile powder, ¼ teaspoon Salt
- Sprinkle this evenly on top of the hash brown mixture.
- Bake uncovered for 50 to 55 minutes or until it is heated through. Let it rest for 5 minutes before serving. Top it with spring onions if desired.
- Serve for breakfast or as a side with Thanksgiving or Christmas dinner and enjoy.
- For the vegetarian version, use cream of mushroom/celery soup or cream of cheddar instead of chicken soup.
- Sour cream (2 cups) can be substituted with 1 cup of thick yogurt and 1 cup of heavy cream.
- I like to use the hash browns package available in the freezer section of the grocery aisle, as they are convenient to use (no prep work and clean up) and are par-cooked.
- You can also use real potatoes instead of frozen hash browns. Wash and scrub the potatoes thoroughly. No need to peel off the skin. Shred the potatoes using a grater or a food processor. Squeeze out excess water from the potatoes and then use it in the recipe. Bake for 5 to 10 additional minutes to thoroughly cook the potatoes. Don't forget to check for doneness before removing the casserole from the oven.
- In place of cheddar cheese, you can use any other melting cheese such as swiss cheese, provolone, etc.
- The use of spices and herbs is optional. Adjust their amounts in the recipe as per your preference.
- If you have leftover chicken, beef or veggies like broccoli, cauliflower, peas, etc add this to the recipe.
- Store any leftovers in the refrigerator for up to 5 days.
Cream soup: I use cream of chicken soup. This can be substituted with cream of mushroom or cheddar.
Sour cream: Add the creaminess and tang to the recipe.
Cheddar cheese: Gives amazing results with casserole. But feel free to use any melting cheese of your choice.
Hashbrown potatoes: Frozen hashbrown makes this recipe simple and easy.
Seasoning: Garlic powder, onion powder, dried basil, black pepper, and red chile powder are optional, but adding it enhances the flavor.
Cornflakes: If you like crunchy topping, then add these cornflakes. Else, skip it and top it with more cheese.
See the recipe card below for a full list of ingredients and measurements.
How do you make the best cheesy potato casserole from scratch?
The four main ingredients for Cheesy Potato Casserole are a bag of hash brown potatoes, condensed cream of chicken soup (you can substitute it with cream of mushroom, celery, or even turkey), sour cream, and cheddar cheese. All the other spices that I have added are what my family loves. You can vary the flavorings according to your taste. Feel free to add spring onions to this if desired.
For the topping, I used crushed cornflakes and butter. This topping gives a nice crunch to the cheesy potatoes. To enhance the taste, I have added some flavorings to the topping, which is optional.
The recipe below fits perfectly in a 9-inch x 13-inch baking pan. I have baked this in two different pans to make it look festive. Bake cheesy hashbrown casserole at 350 degrees F for about 55 minutes, and you are done.
Make ahead and Freeze.
Cheesy hashbrown potato casserole is a good recipe to make before big events. Bake the casserole as instructed. After it cools down completely, double-wrap it using cling film or close it using the casserole lid. Freeze the casserole for up to 3 months. Follow a similar storage procedure for left-over casserole.
To use, thaw the frozen casserole in the refrigerator for 24 hours. Remove the covering, and reheat in the microwave on high for 3 to 4 minutes. Alternatively, you can reheat it in a 350-degree F oven for 30 to 45 minutes or until the cheese becomes bubbly. Let it cool for 5 minutes before serving.
I prefer to use frozen hash browns for a couple of reasons. First, they are convenient to use and thus reduce prep time and cleanup. Also, they are par-cooked and have just the right moisture content.
If you are using fresh real potatoes, wash them thoroughly and shred them using a grater or a food processor. Squeeze out the excess liquid from the grated potatoes before adding them to the recipe. Also, note that there is no need to peel off the skin as long as you have given the potatoes a thorough wash and scrub if needed. Increase the cooking time by 10 mins, and check for doneness before removing it from the oven.
Cheddar cheese works best in the recipe. However, if you do not have access to cheddar, you can use any other melting cheese, such as swiss cheese, provolone, gruyere, etc.
Potato casseroles are often served at after-funeral luncheons or gatherings. These being comfort food and loaded with carbs, they are often a crowd favorite.
Meat such as ham, grilled /seared fish, beef or pork tenderloins, ribs, rack of lamb, grilled chicken, grilled lobster, etc., goes well with potato casserole.
Fan of cracker barrels? Follow the same recipe, and instead of the cornflake topping, add more cheese on top and bake.
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Note: We originally posted this cheesy potato casserole with cornflakes topping in Nov 2018. It has now been modified in Nov 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.