Easy Golden Hash Brown Casserole
Creamy, cheesy hash browns baked under a buttery, crisp topping. A cozy crowd-pleaser perfect for brunch or dinner.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 30 oz frozen shredded hash browns slightly thawed
- 10.5 oz condensed cream of chicken soup
- 1.25 cup sour cream
- 2.25 cup shredded sharp cheddar cheese divided
- 0.5 cup unsalted butter, melted divided
- 0.75 cup finely chopped onion
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika optional, for color
- 1.5 cup cornflakes, crushed for topping
- 2 tbsp chopped fresh chives for serving
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9x13-inch baking dish.
- Break up the hash browns so they’re loose and no longer icy.
- Whisk soup, sour cream, 6 tbsp melted butter, onion, salt, pepper, garlic powder, and paprika in a large bowl.
- Stir in 1.75 cups of the cheddar until combined.
- Fold in the hash browns until evenly coated. Spread the mixture in the prepared dish.
- Mix crushed cornflakes with the remaining 2 tbsp melted butter. Sprinkle over the casserole, then top with the remaining 0.5 cup cheddar.
- Bake 45–50 minutes until bubbly and deep golden. Rest 10 minutes, then finish with chives and serve.
Notes
Variation: Swap crushed cornflakes for buttered panko or crushed buttery crackers. Add cooked bacon or diced ham for a heartier bake. Storage: Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Golden Hash Brown Casserole flavors. All ingredient ratios and instructions are independently developed.