Cheesy Hashbrown Casserole

Covered in a crunchy and buttery cornflake topping, this Cheesy Hashbrown Casserole is a super easy breakfast bake that always hits the spot. It also makes a wonderful side dish for the holidays!

One serving of a cheesy hashbrown casserole on a white plate with fancy cutouts on the rim

Cheesy Hashbrown Breakfast Casserole

This sweet and salty casserole is one of my very favorite things to make and eat – especially around the holidays! I’ve been whipping it up on a semi-regular basis for years, and it never gets old. You can serve it for breakfast, as a side dish, as a snack or even as a light lunch.

The combination of flavors is magical, from the cheese, potatoes, sour cream and onion in the hashbrowns to the buttery cornflakes on top. You have the option of using regular, unsweetened cornflakes if you’d prefer to leave out the sweetness. But I’m a huge fan of that sweet and salty combo, so I like to use Frosted Flakes. The result is utter perfection!

A close-up shot of the casserole in a turquoise baking dish with one serving missing

What You’ll Need

The ingredients used in this recipe are straightforward and readily available, which is a huge plus. Let’s go over each one!

  • Frozen Hash Browns: Thawed.
  • Cheddar Cheese: You can buy pre-shredded cheese or shred it yourself.
  • Sour Cream: For consistency and flavor.
  • Salt
  • Onion: Chopped. You’ll need about half of one onion.
  • Cream of Chicken Soup: To add depth of flavor and keep the casserole nice and creamy.
  • Melted Butter: You’ll need half a cup for the hashbrowns and another half cup for the topping.
  • Cornflakes: Crushed. I highly recommend using Frosted Flakes!
A piece of cheesy hashbrown casserole on a white plate with a glass of ice water in the background

How to Make a Cheesy Hashbrown Casserole

With just 5 minutes of prep time, you can’t beat the ease and convenience of this casserole. Plus, it tastes even better than the classic Cracker Barrel version!

  • Heat Oven: Preheat the oven to 350°F.
  • Combine Ingredients: Combine the hash browns, cheese, sour cream, salt, onion, soup and 1/2 cup of melted butter in a large bowl. Mix well.
  • Add to Baking Dish: Spread the mixture evenly into a 9×13-inch casserole dish.
  • Make Topping: Combine the cornflakes and remaining butter. Sprinkle the mixture over the top of the casserole.
  • Bake: Bake your casserole for 30-45 minutes, or until it’s heated through.
An overhead shot of the Frosted Flakes topping over the casserole in a baking dish

Tips for Success

There’s truly nothing complicated about this recipe. Nevertheless, here are some helpful tips and suggestions!

  • Make it in Advance: This cheesy hashbrown casserole is great for making ahead of time. You simply assemble it, cover it tightly with plastic wrap, refrigerate it and bake it up the next day.
  • Can I Use Fresh Potatoes? For sure! Sometimes I like to do this during the holidays, just to level up the homemade charm of the dish. All you have to do is grate your potatoes in a food processor and proceed with the recipe!
  • Shred Your Own Cheese: In order to achieve the freshest flavor, shred the cheese yourself instead of buying pre-shredded cheddar.
A slice of casserole on a dish with a napkin underneath it and the remaining casserole behind it

Serving Suggestions

Whether you’re serving this casserole for breakfast, as a dinner side or anything in between, there are so many different things you can pair it with. Here are some fool-proof ideas!

  • Serve with Chicken: Cheesy hash browns and Creamy Lemon Butter Chicken? Now that’s a dinner everyone is going to devour. The chicken is super easy to make in your Crock Pot!
  • Pair with Pancakes: These Fluffy Homemade Pancakes are a must-have for any big breakfast or brunch. They’ll taste great with this casserole no matter what you top them with!
  • Serve with Sweet Potatoes: Thanksgiving is one of my favorite holidays to bust out this hashbrown casserole. I suggest whipping up my Brown Sugar Roasted Sweet Potatoes for another sweet and salty side dish!
  • Pair with Breakfast Bread: Speaking of fall holidays, this Easy Homemade Apple Bread is one of those seasonal dishes you wait patiently for every year. It makes a great addition to your breakfast plate alongside this cheesy casserole!
A cheesy hashbrown casserole inside of a light blue baking dish on a dining table

How to Store and Reheat Leftovers

Keep any leftover casserole in an airtight container in the fridge. It will stay good for up to 4 days. The topping may lose some crunchiness, but it will still taste incredible! Plus, if you reheat your casserole in the oven, the topping will crisp back up.

Larger portions can be warmed up in the oven while individual servings should be reheated in the microwave for about 20 seconds at a time. To reheat your casserole in the oven, simply bake it at 350°F until it’s warmed through.

Can I Freeze This?

The topping of this casserole does not freeze well, but you can freeze the hashbrown part before baking, if desired. Place it in a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge before adding the topping and cooking. You may need to add a couple minutes to the bake time since the hashbrown mixture will be cold.

Print
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One serving of a cheesy hashbrown casserole on a white plate with fancy cutouts on the rim
Recipe

Cheesy Hashbrown Casserole

  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 14
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

Covered in a crunchy and buttery cornflake topping, this Cheesy Hashbrown Casserole is a super easy breakfast bake that always hits the spot. It also makes a wonderful side dish for the holidays!


Ingredients

  • 30oz frozen hash browns, thawed
  • 12 oz shredded cheddar cheese
  • 8 oz sour cream
  • 1 tsp salt
  • 1/2 onion, chopped
  • 10.5 oz cream of chicken soup
  • 1 cup butter, melted, divided
  • 2 cups cornflakes, crushed (or Frosted Flakes, as I use)

Instructions

  1. Preheat oven to 350°F.
  2. Combine hash browns, cheese, sour cream, salt, onion, soup and 1/2 cup butter in a large bowl. Mix well.
  3. Spread mixture evenly into a 9×13 casserole dish.
  4. Combine cornflakes and 1/2 cup butter and sprinkle over the top of the casserole.
  5. Bake for 30-45 minutes, or until heated through.

Notes

Keywords: hashbrown casserole, cheesy hash browns, hashbrown breakfast casserole

More Easy Breakfast Casseroles

I love a good breakfast bake that can be made in advance. The recipes below are a couple more of my favorites!


This post may contain affiliate sales links. Please read my disclosure policy.

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Recipe rating

45 Comments
  1. Amak Smith

    This is a classic church supper dish! Love all the variations mentioned in comments, too. I also tend to creatively substitute depending on what’s on hand. Particularly now that we don’t go to the grocery like we used to. 

  2. Gina

    I use wavy lays or any kind of plain potato chips on top rather than corn flakes. I also add a decent amount of season salt to the potato mixture. The family loves these minor changes. 

  3. Curtis Sulaski

    Can some one please help me with this facet of cooking this treasure. How much onion salt equals half an onion? I hate the crunch or chance thereof from onions; hence onion salt. Thank you much and GOD Bless!!!!!

    1. Amak Smith

      I’d use onion POWDER rather than onion SALT. I do this with dishes when my DIL is eating with us as she has similar aversion to onion, even if soft (it squeaks on her teeth?) I usual sub about 1 tsp for a whole onion. 

  4. Z

    A little different version, I use the nacho soup instead of the cheddar Cheese and top with crushed ritz or buttery crackers. I do make the night before and top the next morning before putting in the oven drizzled with melted butter. Yummy.
    Requested at all gatherings with family.
    Looking forward to topping with bacon next time.

  5. Michelle Ness

    This is seriously one of my all-time favorite recipes… THANK YOU!!! I’ve been making it since Easter 2017 when I found it here & my husband just requested it today so wanted to say thanks…. pulling it out of the oven in 5 minutes!! 🙂

  6. Sarah

    Any tips on cooking it after freezing it ? I forgot to sit it out and worried that if I just cook longer , it will burn. Thanks! 

  7. Sarah

    I made a recipe just like this today, and the cornflake topping came out tough/chewy/hard…Any thoughts why this happened? Are you suppose to completely mix the cornflakes and butter together before putting on, or just sprinkle dry cornflakes on top, the drizzle butter over? Thanks for any advice you can give me!

  8. Willard

    I made this for my wife who is recovering from cancer surgery. I am challenged in the kitchen but tried this, except I only had cinnamon Frosted Flakes and Laura Scudders green onion dip, that I mixed with sour cream.
     My wife loved it except she recommended a quarter cup less butter and not adding salt if using the dip.

    Thank you for helping me do a good dish for her.

  9. Marilyn Hernandez

    Hi, just wondering, in your video you do not add butter to the mixture, but in your recipe it says to add it? Is it supposed to be melted or only on the topping?

  10. Joann

    Hi Lindsay, I make a hash brown casserole similar to this. Mine has cream of mushroom soup, sm. can of mushrooms, a sm. jar of pimentos ( I drain some of the juice in the mushrooms and pimentos ). Top with more cheese and it is delicious. But I’m going to try this one too. Have a wonderful day. And Please keep the recipes coming. Want to try them ALL.. 

      1. Carol

        Dear Lindsay,
        I just wanted to tell you THANK YOU for this recipe! It is perfect and oh so delicious!! You are not only a beautiful young lady, but you are a very talented cook! I’m 62 and could never have cooked like you do. You are an amazing young lady! Keep up the good work! 

  11. karen

    I do not thaw the hash browns, I found it was easier to mix with them frozen…I found thawed hash browns tended to get mushy. I love this recipe ,so good and sooo easy !!

  12. Lisa

    I have made this before and it’s very good. I must say though all your ads that come up are annoying. I understand you make money but still annoying especially when I am reading your recipe and an ad for nasty bunions is in the middle of the recipe. Won’t be coming back ????????.

  13. Cindy lu

    Thank you so much for sharing this! I think this is even better than the original Cracker Barrel recipe !
    Curious what everyone’s favorite topping for the crunchy part would be though.  Cornflakes, rice crispie cereal, potatoe chips , crackers?? I’m trying to figure out the best/most liked topping.

    I also added fresh crumbled bits of bacon and I also added dry ranch mix in the recipe! It adds an extra kick to the meal! 

  14. Wenda Rainey

    I’ve made this several times, and different…depends on what’s in the cupboard.
    Plain sour cream or French onion dip, can of onion rings on top instead of corn flakes and the cream soups are either chicken, celery or mushroom. So many different things to do with it. You can make it mexican by adding green chilies, taco seasoning  ect. Love them all.❤️

  15. Ronda

    just wanted to let you know this recipe is not gulten free…..the cream of chicken soup has wheat flour my sister has celiac and she can’t eat this. ????

    1. Denise

      You can get gluten  free cream of chicken soup. I was able to  pick some up at Wal-Mart in the gluten free section.

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  20. Jessie Homemaker

    Oh…dear…goodness….This looks so delicious! I am literally about to leave my house and go pick up the ingredients! (Frosted flakes version because I love sweet & salty!) I’m a vegetarian but I could easily use cream of celery or mushroom instead of the chicken. I’ll let you know how it turns out!! 😀

  21. Jessie Homemaker

    Oh…dear…goodness….This looks so delicious! I am literally about to leave my house and go pick up the ingredients! (Frosted flakes version because I love sweet & salty!) I’m a vegetarian but I could easily use cream of celery or mushroom instead of the chicken. I’ll let you know how it turns out!! 😀

  22. Grandma Nancy

    Hi Lindsay, I use this exact recipe except I use crushed Lays Ruffled Potato Chips on the top….I always have to make two for family gatherings because it goes so quickly. Even the leftovers seem to disappear as my kids walk out the door!! Like your site, we’ll be following to see what you’re up to next!

    1. lifeloveandsugar

      What a clever topping! I never would have thought to try that. I bet it’s good! Thanks for checking out the site – glad you like it! 🙂

  23. Grandma Nancy

    Hi Lindsay, I use this exact recipe except I use crushed Lays Ruffled Potato Chips on the top….I always have to make two for family gatherings because it goes so quickly. Even the leftovers seem to disappear as my kids walk out the door!! Like your site, we’ll be following to see what you’re up to next!

    1. lifeloveandsugar

      What a clever topping! I never would have thought to try that. I bet it’s good! Thanks for checking out the site – glad you like it! 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12