This Easy Cheesy Hashbrown Casserole is the perfect side dish for any holiday meal or weeknight dinner. Easy to prepare and with a crunchy cornflake topping, this cheesy casserole will be your family’s next favorite meal!
Ingredients For Cheesy Hashbrown Casserole
- Frozen shredded hash brown potatoes
- Condensed cream of chicken soup
- Shredded cheddar
- Sour cream
- Butter
- Onion
- Italian seasoning
- Paprika
- Crushed cornflakes
How To Make Quick & Easy Cheesy Hashbrown Casserole
- Preheat the oven to 350 F and grease a 9×13-inch casserole dish.
- In a large bowl, mix the hash browns, cheese, soup, sour cream, Italian seasoning, paprika, chopped onion, and half of the melted butter until well combined.
- Spoon this mixture into the baking dish, sprinkle the crushed cornflakes evenly on top, drizzle the remaining half of the melted butter evenly over the casserole, and bake for 1 hour to 1 hour and 15 minutes or until golden brown and bubbly.
Prepare The Casserole Ahead Of Time:
You can assemble the casserole, cover it with plastic wrap, and refrigerate for up to 24 hours until ready to bake. If you are baking it cold from the fridge, just add a few minutes to the cooking time.
Freeze Leftovers:
This casserole freezes well. Let it cool down completely, place it in an airtight container, and freeze for up to 3 months. You can reheat it in the oven to retain the crunchiness of the topping.
Quick & Easy Cheesy Hashbrown Casserole
Equipment
- Large mixing bowl
- Measuring spoons
- 9x13-inch baking dish
- Oven
Ingredients
- 1- 32 oz package shredded frozen hash brown potatoes, thawed
- 1- 10.5 oz condensed cream of chicken soup
- 2 cups cheddar cheese, shredded
- 8 oz sour cream
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- Freshly cracked black pepper to taste
- 1 cup butter, melted and divided
- 1 cup onion, chopped
- 1 cup crushed cornflakes
Instructions
- Preheat the oven to 350 F and grease a 9x13-inch casserole dish.
- In a large bowl, mix the hash browns, cheese, soup, sour cream, Italian seasoning, paprika, chopped onion, and half of the melted butter until well combined.
- Spoon this mixture into the baking dish, sprinkle the crushed cornflakes evenly on top, drizzle the remaining half of the melted butter evenly over the casserole, and bake for 1 hour to 1 hour and 15 minutes or until golden brown and bubbly.
Nutrition
Frequently Asked Questions about Cheesy Hashbrown Casserole
1. What If I Don’t Have Cornflakes For The Topping?
If you don’t have cornflakes, you can use crushed crackers, French fried onions, or Panko breadcrumbs, or skip them altogether.
2. How Do I Make Sure The Casserole Is Mixed Evenly?
The hash browns and melted butter should be mixed first, then add the cheese and other ingredients for an even distribution.
3. What If I Don’t Have Condensed Cream Of Chicken Soup?
You can use any condensed cream soup like mushroom or celery. You can even make your own creamy sauce by using a Bechamel sauce recipe.
4. How Can I Avoid The Casserole Being Too Greasy?
Remove as much liquid from the thawed hash browns before mixing all ingredients, and use less butter if you want a lighter recipe. Reduce the amount of cheese as well.
5. How Can I Make This Recipe Vegetarian?
Switch to cream of mushroom soup and make sure all other ingredients are vegetarian.
6. What’s The Best Way To Check If The Casserole Is Done?
The casserole should be ready when it is bubbling hot and the top is golden and crispy.
7. How Do I Thaw Frozen Hash Browns Quickly?
To thaw them quickly, place them in a colander and rinse with cold water, and then pat dry.
8. Can I Use Fresh Potatoes Instead Of Frozen Hash Browns?
Yes, you can. Peel and grate the potatoes, then rinse them with cold water before using them in the recipe.
