If you’re looking for a cozy, cheesy dish that screams comfort food, I’ve got you covered with this fan-freaking-tastic Cheesy Hashbrown Casserole Recipe. It’s that golden, bubbly, richly cheesy casserole that just melts hearts (and forks!). Whether you’re making it for a holiday brunch, Sunday dinner, or just because, it turns simple frozen hashbrowns into pure magic. Stick with me and I’ll share my secret tips and tricks to make sure your casserole comes out perfectly every time.

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Why This Recipe Works

Creamy, Cheesy Comfort: The combo of sour cream, cheddar, and a homemade roux gives this casserole a rich, velvety texture that’s utterly irresistible.
Easy Ingredients, Big Flavor: From frozen hashbrowns to simple pantry staples, everything comes together with minimal effort and maximum yum.
Crunchy Topping Contrast: The corn flakes with extra cheese bake to a golden crunch that perfectly balances the creamy base.
Make-Ahead Friendly: This casserole is great for prepping ahead, making your busy mornings or dinner parties stress-free.

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, cheesy potato casserole, hashbrown casserole recipe, cheesy breakfast casserole - The image shows a white rectangular casserole dish filled with a three-layered casserole. The bottom layer is a creamy white sauce with some small visible pieces of ingredients. The middle layer is light orange shredded cheese scattered evenly. The top layer is a generous covering of crunchy golden corn flakes spread all over. The dish is placed on a white marbled surface, and the dish has a teal handle barely visible at the bottom edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building layers of texture and flavor. From the creamy tang of sour cream to the robust punch of cheddar cheese, these components come together to create a dish that’s always a crowd-pleaser. When you’re shopping, look for freshly grated cheese whenever possible—the flavor just can’t be beat!

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, cheesy potato casserole, hashbrown casserole recipe, cheesy breakfast casserole - Flat lay of frozen shredded hashbrown potatoes in a simple white ceramic bowl, a small white bowl with diced fresh onion, a few cubes of unsalted butter placed neatly on a white dish, a small white bowl of all-purpose flour, a small white bowl filled with milk, a white bowl with freshly grated sharp cheddar cheese, a white bowl holding sour cream, a white bowl of golden corn flakes, a small white bowl with a pile of shredded cheddar cheese, scattered whole black peppercorns and garlic cloves nearby arranged symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen Hashbrown Potatoes: Using frozen saves time and gives a consistent texture; no peeling or chopping required!
Onion: Dice finely and sauté for sweetness that complements the creamy base.
Unsalted Butter: Controls saltiness and enriches the roux’s flavor.
All-purpose Flour: Thickens the sauce for that luscious, clingy texture.
Milk: Adds creaminess without heaviness—whole milk works best for richness.
Cheddar Cheese: A sharp cheddar packs the most flavor; freshly grated melts beautifully.
Sour Cream (or Plain Greek Yogurt): Adds tang and moisture, keeping potatoes tender.
Salt, Pepper, Garlic Powder: Essential seasonings that balance the flavor perfectly.
Chicken Bouillon (Better than Bouillon Base): Adds a deep savoriness without overpowering the dish.
Corn Flakes: For that satisfyingly crunchy topping.
Extra Shredded Cheddar Cheese: Sprinkled on top for a golden, cheesy crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Cheesy Hashbrown Casserole Recipe depending on the occasion or what’s in my fridge. You’re totally free to play around here—trust me, it’s forgiving and adaptable, which is one of the reasons it’s become a staple in my kitchen.

Variation: Sometimes, I swap in diced bell peppers or cooked bacon bits for an extra layer of flavor and texture—your call for sure!
Greek Yogurt Swap: If you want a bit of a lighter spin, plain Greek yogurt works beautifully instead of sour cream and keeps the tangy vibe.
Make it Vegetarian: Just skip the chicken bouillon or use a vegetable bouillon base for all the umami without the meat.
Spice it Up: Add a pinch of smoked paprika or cayenne to the roux for a subtle kick that wakes up the casserole.

Step-by-Step: How I Make Cheesy Hashbrown Casserole Recipe

Step 1: Prep the Dish and Sauté the Onions

Start by preheating your oven to 400°F and greasing a large 13×8-inch casserole dish with nonstick spray—that golden crust depends on an even bake. While the oven warms up, melt 1 tablespoon of butter in a medium saucepan over medium heat and sauté the diced onions until they’re translucent and soft, about 4-5 minutes. Don’t rush this step—the gentle sweetness from the onions really lifts the whole dish.

Step 2: Whip Up the Creamy Roux Sauce

Add the remaining 4 tablespoons of butter to your pan, letting it melt fully before whisking in the flour. This is your roux—the base for a silky sauce. Cook the mixture for a minute or two to get rid of the raw flour taste, then slowly whisk in the milk. Stir frequently until the sauce thickens, usually around 5-6 minutes. When thickened, toss in the chicken bouillon, salt, pepper, and garlic powder, stirring well. Turn off the heat and let it cool briefly—this helps avoid curdling when you mix with the dairy later.

Step 3: Mix Potatoes, Dairy, and Cheese

While your sauce cools, dump your frozen hashbrowns into a large bowl and fold in the sour cream until coated. Once the sauce is a little cooler, blend in the shredded cheddar cheese until melted and smooth. Pour this luscious cheese sauce over your hashbrown-sour cream mix and stir to combine everything evenly. This is where the magic starts to happen as every bite gets wrapped in that creamy, cheesy goodness.

Step 4: Assemble and Bake to Perfection

Pour the potato mixture into your greased casserole dish and smooth it out evenly. Top with a layer of corn flakes and sprinkle the remaining cheddar cheese on top—this combo bakes to a perfectly crispy, golden crust. Pop it into your oven uncovered for about 40-45 minutes. You’re looking for a bubbly casserole with that nutty, crunchy top. Let it rest for 5 minutes once it’s out—that resting time helps everything settle so it slices beautifully.

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Tips from My Kitchen

Use Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents that inhibit melting; freshly grated makes this casserole ultra creamy.
Don’t Skip Letting Sauce Cool: Stirring hot sauce directly into cold sour cream can cause lumps; cooling it a bit first keeps the texture silky.
Cornflakes for Crunch: Toss the cornflakes with just a touch of melted butter before topping to get an even crunchier, golden crust.
Avoid Watery Casserole: Using sour cream instead of milk-heavy substitutes limits excess moisture that can make your dish soggy.

How to Serve Cheesy Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, cheesy potato casserole, hashbrown casserole recipe, cheesy breakfast casserole - A close-up view of a creamy casserole inside a white baking dish, showing two main layers: the bottom layer is a creamy white rice mixture with a soft texture, and the top layer is a golden, crunchy cornflake topping with a few small green herb pieces sprinkled on it. A wooden spoon inside the dish scoops out a portion, revealing the soft rice underneath the crunchy top. Next to the dish, a white plate holds a serving of the casserole, displaying the same two layers with the crunchy cornflakes on top and creamy rice underneath, also garnished with small green herbs. The whole scene sits on a white marbled surface with scattered green herb leaves and a green cloth napkin on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle freshly chopped chives or green onions on top right before serving—they add a pop of color and a fresh, mild bite that cuts through the richness. Sometimes, I’ll throw on a few crispy bacon bits for an extra savory flourish that my family adores.

Side Dishes

This casserole is a star on its own but pairs wonderfully with lighter sides like a crisp garden salad or some steamed green beans to balance the flavors. For brunch, I love serving it alongside scrambled eggs or a simple frittata for a hearty spread.

Creative Ways to Present

For special occasions, I’ve baked this casserole in individual ramekins—perfect for personal servings and a fancy touch. You can also add colorful veggies on top before baking, like a sprinkle of diced red bell peppers or roasted cherry tomatoes, for a festive look that catches the eye.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover casserole tightly with foil or plastic wrap and store it in the fridge for up to 3 days. It reheats really well, making it a fantastic meal for busy weeknights.

Freezing

Freeze leftover casserole in a sealed airtight container for up to 2 months. When I freeze it, I skip the cornflake topping and add it fresh before baking leftovers—this keeps the topping nice and crunchy after reheating.

Reheating

The best way to reheat is in the oven at 350°F until warmed through (about 20-25 minutes). This helps bring back the crisp topping. A microwave works in a pinch but may leave the top soft.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns for this casserole?

Absolutely! Just be sure to shred the fresh potatoes finely and then dry them thoroughly—pat them with paper towels or let them sit in a clean kitchen towel to remove extra moisture. This prevents the casserole from becoming watery and helps it crisp up nicely.
What can I substitute for sour cream in this recipe?

Plain Greek yogurt is a terrific substitute if you want a lighter, tangy alternative. Just use it in equal amounts. Some people use cream cheese or even cottage cheese blended smooth, but those will change the texture a bit.
How do I make this casserole gluten-free?

Swap out the all-purpose flour with a gluten-free flour blend or cornstarch to thicken your roux. Also, make sure your bouillon base and other ingredients are gluten-free to keep it safe.
Can I double this Cheesy Hashbrown Casserole Recipe for a bigger crowd?

You can! Just bake it in a larger dish and possibly increase the baking time by 10-15 minutes, checking doneness by looking for bubbling edges and a golden crust on top. It’s perfect for potlucks!
What’s the best way to get a crunchy topping?

Mixing the corn flakes with a little melted butter before sprinkling it on top helps get that perfect golden crunch. Also, don’t cover the casserole while baking; the dry oven heat helps crisp it up beautifully.

Final Thoughts

This Cheesy Hashbrown Casserole Recipe holds a special place in my heart, partly because it’s so simple yet so satisfying. It’s what I turn to when I want that warm, cozy feeling on a busy morning or need a dish that brings everyone together with smiles. Trust me, once you make this, it’ll become one of your go-to comfort foods too. So go ahead, grab those frozen hashbrowns—you’re about to create a cheesy masterpiece your family and friends will rave about!