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Cheesy Hash Brown Casserole Recipe

Make ahead a cheesy hash brown casserole recipe, filled with shredded potatoes and topped with Corn Flakes. Quick and easy side dish perfect for a crowd!
4.58 from 42 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 525kcal
Author: Mel Lockcuff


  • 30 ounces frozen hash browns thawed
  • 1/2 cup salted butter melted
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced
  • 1/2 cup yellow onion minced
  • 10.5 ounces cream of chicken soup
  • 1 pint sour cream
  • 2 cups sharp cheddar cheese

Corn Flake Topping:

  • 2 cups Corn Flakes slightly crushed
  • 1/4 cup salted butter melted


  • Pre-heat the oven to 350° F.
  • In a large mixing bowl, combine the hash browns, melted butter, salt, pepper, minced garlic and onion, cream of chicken soup, sour cream, and shredded cheese.
  • Spread the mixture in a greased 9x13 baking dish.
  • In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
  • Sprinkle the Corn Flakes over the hash brown mixture in the baking dish.
  • Bake uncovered at 350° F for about 1 hour.
  • Serve while warm.



*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.
*To quickly crush the Corn Flakes, just put them in a quart sized plastic bag, and seal the bag, making sure there’s no air left in it. Then just crush the cereal with your hands, or with a rolling pin.
You can make this a gluten-free hash brown casserole by using gluten-free hash browns (watch the packaging) and a gluten-free cream of chicken soup.
You can make ahead and freeze hash brown casserole. Just be sure to store it in an airtight container so it doesn’t get freezer burn.


Serving: 1g | Calories: 525kcal | Carbohydrates: 29g | Protein: 13g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 741mg | Fiber: 3g | Sugar: 3g
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