Cheesy Cornflake Hashbrown Bake
A heartwarming and indulgent casserole, this dish combines creamy potatoes, sharp cheese, and a crispy, buttery cornflake topping. Ideal for festive occasions, potlucks, or family dinners, it’s a classic comfort side that satisfies every time.
Pin it to remember it!
Print Recipe
Servings: 6
Ingredients
- 2 cups thick sour cream
- 1 can 10.5 oz condensed cream of chicken soup
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/2 cup unsalted butter liquefied and divided in half
- 1/2 cup finely chopped onion optional
- 2 cups crisp cornflake cereal gently crushed
- 2 cups shredded cheddar cheese medium or sharp variety
- 1 bag approximately 30 oz frozen shredded hash browns, fully thawed
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9x13-inch baking dish with nonstick spray or a thin layer of butter.
- In a large mixing bowl, combine the thawed shredded hash browns with the condensed cream of chicken soup, sour cream, grated cheddar, optional diced onion, salt, pepper, and half of the melted butter. Stir thoroughly until the ingredients are well incorporated.
- Transfer the creamy potato mixture into the prepared baking dish, spreading it out evenly to fill the pan.
- In a separate small bowl, mix the crushed cornflake cereal with the remaining portion of melted butter, tossing until the flakes are evenly coated.
- Evenly distribute the buttery cornflake topping over the surface of the potato layer in the baking dish.
- Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the center is hot and the topping is crisp and golden brown.
- Remove from the oven and allow to cool for 5 minutes before serving. Best served warm.