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Cheesy Hash Brown Potato Casserole with Sour Cream

Cheesy hash brown potato casserole with sour cream combines shredded potatoes, cheddar, and cream of chicken soup in a bubbly bake. A buttery cornflake topping turns golden and crisp while the casserole stays creamy underneath.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 bag (30 oz) frozen shredded hash browns thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 0.5 yellow onion medium, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 2 cups cornflakes crushed
  • 0.25 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the thawed hash browns, condensed cream of chicken soup, sour cream, shredded cheddar cheese, finely chopped yellow onion, kosher salt, and black pepper until evenly combined.
  4. Spread the mixture in the prepared baking dish.
Make the topping and bake
  1. Stir the crushed cornflakes and melted unsalted butter together.
  2. Scatter the topping mixture evenly over the casserole.
  3. Bake for 45–55 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the crispest topping, thaw the hash browns before mixing. Refrigerate leftovers for 3–4 days; freezing is possible, though the cornflake topping may soften. For a vegetarian version, use condensed cream of mushroom soup instead of cream of chicken soup.