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Abdul Rehman

Hashbrown Casserole (Cheesy, Creamy and Crowd-Pleasing)

A creamy, cheesy hashbrown casserole with a buttery cornflake crust that bakes to a deep golden brown in under an hour. Made with frozen shredded hashbrowns, cream of chicken soup, sharp cheddar, and sour cream, it is a reliable crowd-pleaser for potlucks, family brunches, and weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
5 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method

Ingredients
  

For the Casserole Base
  • 900 g 2 lb frozen shredded hashbrowns, thawed and pressed dry
  • 1 can 284ml / 10.5 oz halal-certified cream of chicken soup
  • 240 g 1 cup full-fat sour cream
  • 170 g 1½ cups sharp cheddar cheese, freshly shredded
  • 115 g ½ cup / 1 stick unsalted butter, melted
  • 1 medium yellow onion about 150g, finely diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fine salt
  • ½ tsp black pepper
For the Cornflake Topping
  • 120 g 2 cups cornflakes, lightly crushed to roughly 1cm pieces
  • 60 g 4 tbsp unsalted butter, melted
  • 55 g ½ cup sharp cheddar cheese, shredded

Method
 

  1. Preheat oven to 175°C (350°F). Grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Spread thawed hashbrowns on a clean kitchen towel and press firmly to wring out as much moisture as possible.
  3. In a large bowl, combine the dried hashbrowns, cream of chicken soup, sour cream, 170g cheddar, melted butter, diced onion, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
  4. Transfer the mixture to the prepared baking dish and spread into a flat, even layer.
  5. In a small bowl, toss crushed cornflakes with 60g of melted butter until fully coated.
  6. Spread buttered cornflakes evenly over the potato layer. Scatter the remaining 55g of shredded cheddar on top.
  7. Bake uncovered at 175°C (350°F) for 40 to 45 minutes, until the crust is deep golden brown and the edges are actively bubbling. Center should reach 74°C (165°F) on an instant-read thermometer.
  8. Let the casserole rest for 5 minutes before scooping and serving.