Hash browns, cheddar, sour cream, cream of chicken soup, and buttery cornflakes—this golden hash brown and cheese casserole is pure comfort food.
Let me take you back a minute.
It was a cold Sunday morning. I was still in my robe, my kid had just spilled juice down the hallway (don’t ask), and I had exactly 45 minutes to come up with something—anything—for the brunch we’d said we’d bring a “little dish” to. I was this close to texting a fake excuse and staying home. (You’ve done it. Don’t lie.)
But then I remembered a dish I’d had at my Aunt Margie’s years ago. Something cheesy. Potato-y. Topped with cornflakes, of all things. I remember her scooping it onto my plate and whispering, “You’re gonna want seconds.” She wasn’t wrong.
So I opened the freezer and saw the hash browns. Bingo.
This Golden Hash Brown and Cheese Casserole came together fast, didn’t require a grocery trip (bless), and when we brought it to brunch? It vanished. Like, first to go vanished. People were scraping the corners of the pan like they were digging for gold. One guy actually asked if I catered. I laughed so hard I dropped my mimosa.
So now it’s not just a back-pocket recipe. It’s the comfort casserole that shows up at holidays, casual weekends, funerals, baby showers—you name it. And every single time, someone asks for the recipe like they just discovered a secret family treasure.
Why You’ll Love This Golden Hash Brown and Cheese Casserole Recipe?
Okay, so here’s the deal: it’s not complicated. It doesn’t use truffle oil or anything you can’t pronounce. And it’s not trying to win awards. What it is? Warm, creamy, cheesy, buttery, and just crunchy enough on top to make you go “ooh.”
It’s one of those dishes that feels like it should’ve taken hours—but you can throw it together in 15 minutes if you don’t get distracted. (I always get distracted. Usually by cheese.)
It’s also wildly versatile. You can serve it with brunch, pair it with a roast chicken, or eat it straight from the pan standing in your kitchen at midnight. Don’t pretend you haven’t done that.
Ingredient Notes:
Look, I’m not a stickler. I cook like a grandma with a measuring cup in one hand and a “close enough” attitude in the other. Here’s the base list—but you do you:
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2 lbs frozen hash brown potatoes – Shredded or diced. I’ve even used tater tots once. Not proud, but it worked.
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2 cups shredded cheddar – Sharp is best. But if all you’ve got is Colby Jack, don’t let that stop you.
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1 (10.5 oz) can cream of chicken soup – Mushroom or celery will do if you’re out. Or homemade, if you’re feeling fancy.
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8 oz sour cream – The full-fat kind. Life’s short.
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¾ cup butter, melted – Divided. Half goes in the mix, the rest is for toasting the topping.
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½ cup chopped onion – Optional, but recommended. Adds just enough bite.
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1 tsp salt + ¼ tsp pepper – Eyeball it. I always do.
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2 cups crushed cornflakes – The crunch! This is the best part. Don’t skip it. Use crushed crackers if you must.
How To Make Golden Hash Brown and Cheese Casserole?
Step 1: Preheat the oven to 350°F.
Don’t forget this step like I did once. Ever tried stuffing a full casserole into a cold oven while your kid yells that brunch started ten minutes ago? Not ideal.
Step 2: Mix the base.
In a big ol’ bowl, combine thawed hash browns, cheese, soup, sour cream, onion, salt, pepper, and ½ cup of the melted butter. Stir until it looks like a cheesy, chaotic mess. You’re doing it right.
Step 3: Spread it out.
Pour it into a greased 3-quart baking dish and smooth it out with a spatula. Or your hand. (Kidding. Kind of.)
Step 4: Make the magic topping.
In a small skillet, toss the crushed cornflakes with the rest of the melted butter. Toast just until golden and slightly glossy. Sprinkle that buttery goodness over the top of your casserole like the final touch of fairy dust it is.
Want To Save This Recipe?
Step 5: Bake!
Cover with foil and bake for about 40 minutes, until bubbly and golden. Uncover for the last few minutes if you like a toastier top. I always do.
Step 6: Let it cool just a bit.
Then dive in. Carefully. This stuff retains heat like lava. Ask my tongue.
Storage Options:
If by some miracle you do have leftovers, they’ll keep in the fridge for 3–4 days. Reheat in the oven or microwave—just know the topping might lose its crisp a little. I don’t mind. Some say it’s even better the next day, and honestly… I agree.
Wanna freeze it? Go ahead, but do it before baking and hold the cornflakes. Add them right before popping it in the oven so they stay crunchy and not sad.
Variations and Substitutions:
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No cornflakes? Ritz crackers, potato chips, crushed pretzels—yes, I’ve tried it all.
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Want protein? Stir in cooked bacon or diced ham. Heaven.
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Spice it up? Add jalapeños or a little cayenne. My cousin does this and swears by it.
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Going vegetarian? Swap in cream of mushroom and you’re good.
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Add a veggie? Toss in some chopped spinach or broccoli. It changes the vibe, but not in a bad way.
What to Serve with Golden Hash Brown and Cheese Casserole?
You could honestly eat it solo in your comfiest sweatpants. But if you’re sharing:
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Brunch classics: Eggs, fruit salad, crispy bacon.
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Dinner mains: Grilled chicken, pulled pork, meatloaf (I know).
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Something fresh: A leafy green salad, because balance.
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Drinks? Coffee in the morning. Wine at night. Maybe both. I’m not judging.
Frequently Asked Questions:
Do I really need the cornflakes?
Yes. They’re the crown jewel. But if you’re out, crushed crackers or panko work in a pinch.
Can I make this the night before?
Absolutely. Just hold the cornflake topping until right before baking.
Is it supposed to be this cheesy?
Yes. That’s the point.
So yeah—Golden Hash Brown and Cheese Casserole isn’t fancy. It won’t win you a Michelin star. But it will make people smile, ask for seconds, and probably ask for the recipe (which is flattering and stressful all at once, right?).
Make it once, and you’ll find yourself turning to it again and again. Whether it’s for a family brunch, a last-minute potluck, or just because it’s been a week and you need something that tastes like a hug.
And if you do make it? Tell me how it went. Did you tweak it? Eat half straight out of the dish with a spoon? Same.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Golden Hash Brown and Cheese Casserole
Ingredients
- 1 2 lb package frozen hash brown potatoes, thawed
- 2 c shredded Cheddar cheese
- 1 10.5 oz can condensed cream of chicken soup
- 1 8 oz container sour cream
- ¾ c butter melted, divided
- ½ c chopped onion
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 c crushed cornflakes
Instructions
- Preheat Oven: Start by heating your oven to 350 degrees F (175 degrees C).
- Mix Ingredients: In a large bowl, mix together the thawed hash browns, shredded Cheddar cheese, condensed cream of chicken soup, sour cream, half a cup of the melted butter, chopped onion, salt, and black pepper. Until well combined.
- Prepare Casserole Dish: Transfer the hash brown mixture. IInto a 3-quart casserole dish. Spreading it evenly.
- Make Topping: In a small saucepan, sauté the crushed cornflakes. With the remaining quarter cup of melted butter. Until the flakes are lightly toasted.
- Add Topping: Sprinkle the toasted cornflakes evenly over the top of the hash brown mixture in the casserole dish.
- Bake: Cover the casserole dish with a lid or aluminum foil. And bake in the preheated oven for 40 minutes. Until the casserole is hot and bubbly.
- Serve: Remove from oven. Let it cool slightly. And serve warm.
- Enjoy your delicious, cheesy, and crispy-topped casserole!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
