Cheesy Hashbrown Casserole

This scrumptious potato dish is the perfect side for a BBQ, so cheesy and full of flavor. Feel free to add crumbled bacon or diced ham, to kick it up a notch. It could even be served cold, as a cheesy potato salad.

Recipe Stats

Total Time: 50 minutes

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 12

  • 1 (32 oz) bag of frozen hashbrown potatoes, shredded or cubed
  • 1 (14.5oz) can cream of chicken soup
  • 16 oz sour cream
  • 2 cups shredded cheddar
  • 2 tbs minced garlic
  • 1 onion, diced
  • 1/2 tsp salt
  • fresh ground pepper, to taste
  • 8 oz melted butter, divided
  • 1 1/2 cup cornflakes, crushed
        1. Preheat oven to 350 degrees.
        2. In a large mixing bowl, combine soup and sour cream.
        3. Next, stir in shredded cheddar, onion, and garlic.
        4. Add hashbrown potatoes to mixture; stir until potatoes are well coated.
        5. Add salt; add pepper, to taste.
        6. Transfer mixture to a 9 x 13 greased baking dish.
        7. Bake for 30 minutes.
        8. While hashbrowns are baking, mix crushed cornflakes with 4 oz melted butter.
        9. After 30 minutes, pour remaining 4 oz of melted butter evenly over hashbrowns.
        10. Top evenly with crushed cornflakes mixture.
        11. Continue baking for another 15 minutes, or until top appears brown and crispy.
        12. Serve warm.