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Hashbrown casserole in glass baking dish with golden melted cheese top and ground beef layers garnished with fresh parsley

Cheesy Hashbrown Casserole

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Aliana Recipes
This cheesy casserole combines tender potatoes with a crunchy cornflake topping for a satisfying comfort meal. My family requests this weekly because it delivers rich flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings:8 people
Course:Dinner
Cuisine:American
Calories:380kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs frozen hash browns, thawed Squeezed dry
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup sour cream Full fat for creaminess
  • ½ cup butter, melted Unsalted preferred
  • 1 medium onion, diced Yellow or white
  • 1 teaspoon garlic powder For savory depth
  • 1 teaspoon salt Adjust to taste
  • ½ teaspoon black pepper Freshly ground
  • 2 cups shredded cheddar cheese Divided use
  • 2 cups cornflakes, crushed For the topping

Equipment

  • 1 9x13 Baking dish Ceramic or glass
  • 1 Large mixing bowl For combining ingredients
  • 1 Rubber Spatula For folding potatoes

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking dish to prepare for assembly.
  2. Squeeze thawed hash browns with paper towels until they feel dry to the touch.
  3. Mix soup, sour cream, melted butter, onion, and spices in a large bowl until the texture is smooth.
  4. Fold in the dried potatoes and 1 ½ cups of cheese until the mixture is evenly coated.
  5. Spread the mixture into the dish and top with remaining cheese and cornflakes for a crunchy crust.
  6. Bake covered with foil for 45 minutes to heat the center thoroughly.
  7. Remove foil and bake 15 minutes longer until the cheese is bubbly and golden.
  8. Let rest for 10 minutes to allow the layers to set before serving.

Nutrition

Serving: 250gCalories: 380kcalCarbohydrates: 32gProtein: 10gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 65mgSodium: 780mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 6mg

Notes

Press thawed hash browns firmly with paper towels to remove excess moisture for a crispier texture. This prevents the soggy bottom layer I experienced during my early cooking attempts.