Name: Cheesy Hashbrown Casserole: Quick Family Dinner Winner in 40 Minutes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds frozen hash brown potatoes, thawed; 2 cups shredded Cheddar cheese; 1 (10.5 ounce) can condensed cream of chicken soup; 1 (8 ounce) container sour cream; 3/4 cup butter, melted, divided; 1/2 cup chopped onion; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups crushed cornflakes

Jump to Recipe·Print Recipe

This post may contain affiliate links. Please read our disclosure policy.

Looking for a meal that’s comforting, easy, and guaranteed to please the whole family? Cheesy Hashbrown Casserole is the answer to your dinner dilemmas. This classic American dish combines hearty potatoes, creamy soup, rich sour cream, gooey cheddar cheese, and a golden, crispy cornflake topping. It’s a crowd-pleaser for potlucks, holidays, or just busy weeknights when you need something simple but satisfying.

Table of Contents

Why You’ll Love This Recipe

Ready in about 40 minutes
Perfect for last-minute dinner ideas or meal prep
Kid-friendly and budget-friendly
Uses easy-to-find ingredients
Delicious and creamy with a crunchy finish

Ingredient List

Ingredient	Amount
Frozen hash brown potatoes (thawed)	2 pounds
Cheddar cheese (shredded)	2 cups
Condensed cream of chicken soup	10.5 ounces (1 can)
Sour cream	8 ounces (1 container)
Butter (melted, divided)	¾ cup
Onion (chopped)	½ cup
Salt	1 teaspoon
Black pepper (ground)	¼ teaspoon
Cornflakes (crushed)	2 cups

Optional Equipment

Enhance your cooking experience and results with these highly recommended tools (affiliate links):

Step-by-Step Instructions

Gather all your ingredients and preheat your oven to 350°F (175°C).
In a large mixing bowl, blend hash browns, Cheddar cheese, soup, sour cream, ½ cup melted butter, onion, salt, and pepper.
Transfer the mixture into a 3-quart oven-safe casserole dish.
In a small saucepan, add the remaining ¼ cup melted butter and cornflakes. Stir over medium heat until the cornflakes are coated in butter.
Sprinkle the buttery cornflake mixture evenly over the casserole.
Cover the dish and bake for about 40 minutes. The casserole should be hot throughout, and the top will be delightfully crispy.
Let it cool slightly on a wire rack before serving warm. Enjoy!

Helpful Tips

Let hash browns thaw for even mixing and a creamy texture.
Try using sharp cheddar or pepper jack for a flavor twist.
You can prep this casserole ahead just refrigerate before baking.
Serve with a fresh side salad or roasted vegetables for balance.

Recipe FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes! Simply peel and grate potatoes, then pat dry before mixing them in.

How do I make this gluten-free?

Use gluten-free cream of chicken soup and verify cornflakes are gluten-free.

Can I make this in an air fryer?

You can bake individual portions in an air fryer at 350°F for about 15–20 minutes.

What can I substitute for cream of chicken soup?

Try cream of mushroom soup for a vegetarian version.

Kitchen Equipment Featured

If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Cheesy Hashbrown Casserole: Quick Family Dinner Winner in 40 Minutes

Print Recipe

Classic Cheesy Hashbrown Casserole with a creamy interior and buttery cornflake topping.

Author: Marie
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

2 pounds frozen hash brown potatoes, thawed

2 cups shredded Cheddar cheese

1 (10.5 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

3/4 cup butter, melted, divided

1/2 cup chopped onion

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups crushed cornflakes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish.

2. In a large mixing bowl, combine hash browns, cheese, soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper.

3. Transfer mixture to the prepared casserole dish.

4. In a saucepan, melt remaining 1/4 cup butter, add cornflakes, and stir to coat.

5. Sprinkle cornflake mixture evenly over casserole.

6. Cover with foil and bake 40 minutes, until hot and topping is crispy.

7. Cool slightly before serving.

Notes

Substitute cream of mushroom soup for a vegetarian version.

Bake individual portions in an air fryer at 350°F for 15–20 minutes.