Hash Brown Casserole

4.98 from 35 votes

This easy, cheesy Hash Brown Casserole is a classic recipe that's perfect for serving with your holiday ham. A nostalgic, comforting side dish that's so easy to make!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 334kcal

Author: Valerie Brunmeier

Ingredients

30 ounces frozen shredded hash browns thawed (I used Ore Ida)
½ cup diced yellow onion
10.5 ounce can Campbell's Cream of Chicken Soup
1 ½ cups sour cream regular or light
½ cup butter melted and divided
½ teaspoon salt
½ teaspoon freshly ground black pepper or to taste
2 ½ cups shredded sharp cheddar cheese
2 cups corn flakes crushed

Instructions

Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 350 degrees F.
In a large mixing bowl combine the thawed hash browns, onion, soup, sour cream, ¼ cup melted butter, salt, pepper, and shredded cheese. Transfer to the prepared baking dish.
Toss the corn flake crumbs with the remaining ¼ cup melted butter. Sprinkle mixture over the top of the potatoes.
Bake for 50 to 55 minutes or until golden brown.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator. When reheating, sprinkle a little water over the top to refresh the cheesy goodness. Consume within 3 to 4 days for the best taste and texture.

Make-Ahead Instructions: After transferring the hash brown mixture to the baking dish, cover with foil or plastic wrap, and refrigerate it for up to 24 hours. Before baking, allow it to rest at room temperature for about 30 minutes. Then, add the topping and bake, as directed. If the casserole dish is chilled when it goes in the oven, be sure to allow a little extra time for it to heat through.

Nutrition