Hashbrown Casserole

Step 3: Make the Creamy Base

In a large mixing bowl, combine:

Sour cream
Cream of chicken soup
Melted butter
Salt, black pepper, and garlic powder

Mix until smooth and well blended. This creamy mixture is what gives the casserole its rich, comforting texture.

Step 4: Add Potatoes and Cheese

Stir the thawed hashbrowns into the creamy mixture. Add the shredded cheddar cheese and chopped onion. Mix gently until everything is evenly coated.

Step 5: Transfer to Baking Dish

Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly, making sure the surface is smooth.

Step 6: Prepare the Crunchy Topping

In a small bowl, combine crushed cornflakes (or breadcrumbs) with the melted butter. Mix until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole.

Step 7: Bake to Perfection

Place the dish in the preheated oven and bake uncovered for 45–55 minutes, or until:

The top is golden brown and crispy
The edges are bubbling
The center is hot and creamy

Step 8: Rest and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This helps it set slightly and makes serving easier.

Helpful Tips for the Best Hashbrown Casserole

Extra cheesy? Add a mix of cheeses like mozzarella, Colby Jack, or Monterey Jack.
Make it ahead: Assemble the casserole, cover it, and refrigerate up to 24 hours before baking.
Add protein: Cooked bacon, diced ham, or shredded chicken make great additions.
Vegetarian option: Swap cream of chicken soup for cream of mushroom or cream of celery.