5 from 2 votes
Grandma’s Special Hash Brown Casserole
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 8 servings
  • 1 pound 14 ounce bag frozen hash browns, thawed
  • 1/2 cup chopped onion
  • 1 can Campbell's Cream of Chicken Soup
  • 1/4 cup plus two tablespoons melted butter divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper or to taste
  • 2 1/2 cups shredded cheddar cheese
  • 2 cups corn flakes crushed
  1. Coat a 13" x 9" baking dish with non-stick cooking spray. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine the thawed hash browns, onion, soup, 1/4 cup melted butter, salt, pepper, and shredded cheese. Transfer to prepared baking dish.
  3. Toss the corn flake crumbs with the remaining 2 tablespoons melted butter. Sprinkle mixture over the top of the potatoes.
  4. Bake for 50 to 55 minutes or until nice and golden brown.
  5. Make-Ahead Method: After transferring the mixture to the baking pan (before adding corn flake crumbs), cover with plastic wrap and refrigerate for up to 24 hours, till ready to bake. Top with corn flake crumbs and bake as directed. You may need to add an additional 10 to 15 minutes to baking time if the pan is cold when it goes in the oven.