Cheesy Hash Brown Casserole
Hash brown casserole with shredded potatoes, sour cream, sharp cheddar, and a buttery corn flake topping baked golden in a 9x13.
Servings: 12 servings
Equipment
- Instant-Read Thermometer Take it to 165°F in the middle. The edges get there long before the center does.
Ingredients
- 30 oz frozen shredded hash browns thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream 16 oz
- 1/2 cup butter melted
- 1/2 cup yellow onion finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar 8 oz block
- 2 cups corn flakes lightly crushed
- 2 tbsp butter melted, for the topping
Instructions
- Thaw and dry the potatoes: Move the hash browns to the fridge the night before, or leave the bag on the counter for about 2 hours. Once they're thawed, press the bag over the sink to squeeze out any water that has collected.
- Mix the base: Heat the oven to 350°F and grease a 9x13 baking dish. In a large bowl, stir together the cream of chicken soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper until smooth.
- Add potatoes and cheese: Fold in the thawed hash browns and the shredded cheddar until every shred is coated. The mixture will be thick and heavy, and that's what you want.
- Spread and top: Press the mixture evenly into the prepared dish. Toss the crushed corn flakes with the 2 tablespoons of melted butter until they look glossy, then scatter them across the top.
- Bake: Bake uncovered for 45-50 minutes, until the edges bubble, the topping is deep golden, and a thermometer in the center reads 165°F.
- Rest and serve: Let it stand 5-10 minutes before serving. Straight out of the oven it's molten, and the middle firms into scoopable portions in that time.
Notes
Thaw the hash browns completely and squeeze out any water before mixing, or the casserole bakes up loose and watery. Do not bake this from frozen. Bake uncovered at 350°F for 45-50 minutes, until the edges bubble and the center reaches an internal temperature of 165°F.