Description
A creamy and comforting cheesy potato casserole topped with a buttery, crunchy cornflake crust. This easy-to-make dish combines tender hash browns, sharp cheddar cheese, and savory seasonings, baked to perfection for a satisfying side or main course.
Ingredients
Main Ingredients
- 1 (30 oz) bag frozen shredded or diced hash browns, thawed and squeezed dry
- 1/2 medium onion, finely minced
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 1/8 tsp kosher salt
- 1/2 tsp black pepper
Crust Topping
- 2 cups cornflakes, lightly crushed
- 3 tbsp unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix the Sauce: In a large bowl, whisk together the melted butter, condensed cream of chicken soup, sour cream, garlic powder, onion powder, kosher salt, and black pepper until the mixture is smooth and well combined.
- Add Potatoes, Cheese, and Onion: Gently fold the thawed and well-drained hash browns, 2 cups of shredded cheddar cheese, and finely minced onion into the sauce mixture. Mix carefully until everything is evenly coated, being careful not to mash the potatoes.
- Assemble the Casserole: Spread the potato mixture evenly into the prepared baking dish. Avoid packing it down to keep the texture light.
- Prepare and Add Topping: In a small bowl, toss the lightly crushed cornflakes with the 3 tablespoons of melted butter. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole, then scatter the buttered cornflakes on top for a crispy crust.
- Bake Covered: Cover the dish with foil and bake for 45 minutes, or until the edges are bubbling vigorously and the center reaches an internal temperature of 165°F (74°C).
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 to 15 minutes, until the topping is golden brown and crisp.
- Rest and Serve: Let the casserole rest for 10 minutes after baking to set before serving. This will also enhance the flavors.
Notes
- For best texture, ensure the frozen hash browns are fully thawed and squeezed dry to remove excess water.
- Finely mince the onion to ensure even distribution throughout the casserole without large chunks.
- The internal temperature should reach 165°F to ensure it is fully cooked and safe to eat.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
