Cheesy Hashbrown Potato Casserole with Corn Flake Topping

Name: Cheesy Hashbrown Potato Casserole with Corn Flake Topping
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 30 oz (850 g) frozen shredded hash browns, thawed in the refrigerator overnight, then gently squeezed in a clean towel to remove excess moisture; 21 oz (596 g) condensed cream of chicken soup, two 10.5-ounce (298 g) cans, undiluted; 1½ cups (345 g) sour cream, full-fat, straight from the refrigerator; 3 cups (340 g) sharp cheddar cheese, freshly shredded and kept cold, divided: 2 cups (225 g) for the filling and 1 cup (115 g) for the top; ½ cup (75 g) yellow onion, finely diced (about ½ medium onion); ½ tsp (1½ g) garlic powder; ½ tsp (3 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 4 tbsp (57 g) unsalted butter, melted, plus a little extra for greasing the dish; 2 cups (60 g) corn flakes cereal, lightly crushed by hand into pieces about the size of a nickel; 3 tbsp (43 g) unsalted butter, melted; 1 tbsp (4 g) fresh parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Creamy, cheesy shredded potatoes baked in a 9×13-inch dish under a buttery, crunchy corn flake crust. A make-ahead crowd-pleaser for holidays, brunch, and potlucks.

Prep: 20 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 1 (9×13-inch) casserole, 12 servings

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Ingredients

12 servings

30 oz (850 g) frozen shredded hash browns, thawed in the refrigerator overnight, then gently squeezed in a clean towel to remove excess moisture
21 oz (596 g) condensed cream of chicken soup, two 10.5-ounce (298 g) cans, undiluted
1½ cups (345 g) sour cream, full-fat, straight from the refrigerator
3 cups (340 g) sharp cheddar cheese, freshly shredded and kept cold, divided: 2 cups (225 g) for the filling and 1 cup (115 g) for the top
½ cup (75 g) yellow onion, finely diced (about ½ medium onion)
½ tsp (1.5 g) garlic powder
½ tsp (3 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
4 tbsp (57 g) unsalted butter, melted, plus a little extra for greasing the dish
For the topping
2 cups (60 g) corn flakes cereal, lightly crushed by hand into pieces about the size of a nickel
3 tbsp (43 g) unsalted butter, melted
1 tbsp (4 g) fresh parsley, finely chopped, for garnish (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish
Large mixing bowl (at least 4-quart / 4-liter)
Medium bowl for the topping
Box grater
Rubber spatula
Clean kitchen towel
Aluminum foil
Instant-read thermometer

Steps

Before you start

Thaw the hash browns in the refrigerator overnight (8 to 12 hours) so they stay below 40°F (4°C) and the casserole bakes evenly. Do not thaw them on the counter. In a hurry, seal the bag and submerge it in cold water for 30 to 45 minutes, changing the water every 15 minutes, or use the microwave defrost setting, and mix and bake right away.
Keep the sour cream and cheese refrigerated until you mix the casserole. Do not leave the potatoes or dairy at room temperature for more than 2 hours total.
Shred the cheddar from a block if you can; pre-shredded cheese has anti-caking starch that makes the sauce slightly grainy.
Heat the oven to 350°F (175°C) with the rack in the center. Allow about 90 minutes from start to table, including 15 minutes of resting, not counting thawing time.

1
Heat oven, prep dishOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grease a 9×13-inch (23×33 cm) baking dish generously with a little butter, covering the bottom and corners.
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Ready when: Dish is evenly coated with a thin film of butter.
Tip: Use a small amount of the filling butter for greasing, or a bit of extra; melt the 4 tablespoons for the filling in step 3.
2
Dry the hash browns
- Place the refrigerator-thawed hash browns in a clean kitchen towel, gather the edges, and squeeze gently over the sink to remove excess water.
- Transfer to a large mixing bowl and break up any clumps with your fingers.
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Ready when: Potatoes feel damp but not dripping, and the shreds are loose.
Tip: Skipping this step is the most common cause of a loose, watery casserole.
3
Make the creamy base
- Melt the 4 tablespoons butter in a microwave-safe bowl or small pan and let it cool for 1 minute.
- In the bowl with the potatoes, add the cream of chicken soup, cold sour cream, the melted butter, diced onion, garlic powder, salt, and pepper.
- Stir with a rubber spatula until the sauce is smooth and no streaks of soup remain.
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Ready when: Mixture looks uniformly creamy with no white or tan streaks.
Tip: Cooling the butter briefly keeps it from thinning the sour cream. Keep the mixture refrigerated if any delay occurs.
4
Fold in cheese
- Add 2 cups (225 g) of the cold shredded cheddar and fold until the potatoes are evenly coated and the cheese is distributed throughout.
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Ready when: Cheese is evenly distributed and no dry potato shreds remain.
5
Fill the dish
- Scrape the mixture into the prepared dish and spread into an even layer with the spatula, pressing lightly into the corners.
- Sprinkle the remaining 1 cup (115 g) cheddar evenly over the top.
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Ready when: Surface is level and fully covered with cheese.
6
Bake coveredOven 350°F / 175°C
- Cover the dish tightly with aluminum foil.
- Bake at 350°F (175°C) for 30 minutes, until the edges begin to bubble and the casserole is hot throughout.
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Ready when: Edges are just beginning to bubble around the sides of the dish.
Tip: Lightly spray the foil with oil, or tent it so it doesn't press into the cheese and stick.
7
Prepare the topping
- While the casserole bakes, toss the crushed corn flakes with 3 tablespoons melted butter in a medium bowl until every piece looks glossy and lightly coated.
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Ready when: Flakes are evenly shiny with no dry spots.
Tip: Crush gently; powdery crumbs turn soggy instead of crunchy.
8
Add topping and uncoverOven 350°F / 175°C
- Remove the foil carefully, lifting it away from your face to avoid steam.
- Scatter the buttered corn flakes evenly over the cheese.
- Return the dish to the oven uncovered.
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Ready when: Topping covers the surface in an even layer.
9
Bake until goldenOven 350°F / 175°C
- Bake uncovered at 350°F (175°C) for 20 to 25 minutes, until the topping is deep golden brown, the sauce bubbles thickly at the edges and center, and the center reads at least 165°F (74°C) on an instant-read thermometer.
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Ready when: Golden-brown topping, bubbling edges, center at 165°F (74°C).
Tip: If the topping browns too fast, loosely tent with foil for the last 10 minutes. If the center is below 165°F (74°C), bake 5 more minutes and recheck.
10
Rest and serve
- Let the casserole rest on a wire rack for 15 minutes so the sauce thickens and slices hold together.
- Sprinkle with parsley if using, then scoop or cut into 12 squares.
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Ready when: Bubbling has stopped and the filling looks set around the edges.

Good to know

Tips

Thawing in the fridge and squeezing the hash browns is the key to a creamy, not watery, casserole, and keeps everything food-safe.
Shred cheese from a block for the smoothest melt.
Keep the foil on for the first 30 minutes so the potatoes cook through before the topping browns.
For extra flavor, stir in ½ cup (50 g) cooked, crumbled bacon or diced ham with the cheese.

Make ahead

Thaw the hash browns in the refrigerator, then assemble the casserole through step 5 (without the corn flake topping), cover tightly, and refrigerate up to 24 hours. Keep the corn flakes and melted butter separate. Bake straight from the fridge, adding 10 extra minutes to the covered baking time, then top and finish as written, confirming 165°F (74°C) in the center.

Storage & reheating

Room temperature: no more than 2 hours total; refrigerate leftovers within 2 hours of baking. Refrigerator: cover and store up to 4 days. Freezer: freeze baked, cooled portions in airtight containers up to 2 months; thaw overnight in the fridge. Reheat portions at 350°F (175°C) covered for 15 to 20 minutes until hot (165°F / 74°C), uncovering for the last 5 minutes to re-crisp the topping, or microwave single servings for 1 to 2 minutes until steaming hot.

Substitutions

condensed cream of chicken soup → cream of mushroom or cream of celery soup. Same quantity; flavor changes slightly but texture is identical.
corn flakes cereal → crushed buttery crackers or panko. Use the same volume; panko browns more slowly, so toast it in the butter first for color.
sour cream → plain full-fat Greek yogurt. Use equal amounts, kept cold; slightly tangier and a touch less rich.
yellow onion → sliced green onions. Use ½ cup (50 g) sliced scallions for a milder flavor.