Prep time: 20 minutes
Cook time: 45-55 minutes
Total time: 1 hour 15 minutes
Ingredients
For the Casserole:
2 lbs (about 900g) frozen shredded hash browns, thawed (see note)
1 can (10.5 oz / 295g) condensed cream of chicken soup
1 cup (240g) full-fat sour cream
½ cup (115g) unsalted butter, melted, divided
½ cup (120ml) whole milk
2 cups (200g) sharp cheddar cheese, freshly grated
½ cup (70g) yellow or sweet onion, finely minced
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper
For the Topping:
2 cups (60g) cornflake cereal, lightly crushed
The remaining ¼ cup (60g) of the melted butter from above
Instructions
Intensity Level: Easy
Prep & Preheat (Intensity: Low): Position a rack in the center of your oven and preheat it to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Place your thawed hash browns in a large bowl. If they seem very wet, pat them gently with a paper towel to remove excess moisture—this helps prevent a watery casserole.
Create the Creamy Base (Intensity: Medium): In a separate, large mixing bowl, combine the cream of chicken soup, sour cream, half of the melted butter (¼ cup / 60g), and the whole milk. Whisk until the mixture is completely smooth and no lumps of soup remain. Add the minced onion, garlic powder, onion powder, salt, and pepper. Stir to combine.
Combine and Assemble (Intensity: Medium): Add the thawed hash browns and the freshly grated sharp cheddar cheese to the bowl with the creamy mixture. Use a large rubber spatula or spoon to fold everything together until the potatoes and cheese are evenly coated in the sauce. The mixture will be very thick. Transfer this mixture to your prepared 9×13-inch baking dish and spread it into an even layer.
Make the Topping (Intensity: Low): In a small bowl, toss the lightly crushed cornflakes with the remaining ¼ cup of melted butter until the cereal is evenly coated.
Bake (Intensity: Low – Passive): Sprinkle the buttered cornflake topping evenly over the potato mixture. Place the dish in the preheated oven. Bake, uncovered, for 45 to 55 minutes. The casserole is done when it is bubbling around the edges and the topping is a deep, golden brown. If the topping is browning too quickly before the casserole is bubbly, you can loosely tent it with aluminum foil for the last 15 minutes of baking.
Rest and Serve (Intensity: Low): Remove the casserole from the oven. It is crucial to let it rest for at least 10 minutes before serving. This allows the casserole to set slightly, making it easier to serve and preventing the layers from sliding apart. Garnish with fresh chopped chives or parsley if desired.
Cook’s Notes & Success Tips
The Best Potatoes: Frozen shredded hash browns are the ideal choice for this recipe because of their consistent texture. If you prefer, you can use frozen diced hash browns (O’Brien style). Do not use fresh potatoes, as they require pre-cooking to achieve the same tender result. Make sure to thaw the frozen potatoes—placing the bag in the refrigerator overnight or spreading them on a baking sheet for 30 minutes works perfectly.
Cheese Matters: For the creamiest, most flavorful result, grate your own cheese from a block. Pre-shredded cheese is coated in starches and anti-caking agents that prevent it from melting as smoothly. Sharp cheddar provides the best flavor, but a mix of cheddar and Monterey Jack is also delicious.
Customize Your Casserole: This recipe is a wonderful blank canvas.
Add Protein: Stir in 1-2 cups of diced, cooked ham, crumbled bacon, or shredded cooked chicken.
Add Veggies: Sautéed mushrooms, chopped spinach, or a cup of frozen peas (thawed) make great additions.
Make it “Loaded”: Top the finished casserole with a dollop of sour cream, crumbled bacon, and sliced green onions.
Make it Gluten-Free: Substitute the cream of chicken soup with a gluten-free condensed soup. Use gluten-free cornflakes (or crushed gluten-free crackers) for the topping.
Make-Ahead & Storage
Make-Ahead: This is an excellent make-ahead dish. Assemble the casserole completely, but do not add the cornflake topping. Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes while the oven preheats. Add the topping and bake as directed, adding 10-15 minutes to the cook time if the casserole is still cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave. To reheat a larger portion and recrisp the topping, place it in a 350°F oven, covered with foil for the first 10 minutes, then uncovered for another 5-10 minutes.
Freezing: You can freeze the unbaked casserole (without the cornflake topping) for up to 3 months. Thaw overnight in the refrigerator, then add the topping and bake as instructed, adding extra time as needed. Baked casserole can also be frozen for up to 2 months.
Nutrition Information
Please note that the following nutritional information is an estimate provided for informational purposes only and should not be construed as professional medical or dietary advice. Values will vary based on the specific ingredients and brands used.
Serving Size: 1 serving (based on 10 servings)
Nutrient Amount
Calories 385 kcal
Total Fat 25g
Saturated Fat 14g
Trans Fat 0.5g
Cholesterol 70mg
Sodium 680mg
Total Carbohydrates 30g
Dietary Fiber 2g
Total Sugars 3g
Protein 11g
Vitamin D 10mcg
Calcium 210mg
Iron 5mg
Potassium 410mg