If you’re craving comfort food that’s cheesy, creamy, and downright irresistible, then you’re going to love this Cheesy Hashbrown Casserole Recipe. It’s one of those dishes that’s perfect for breakfast, brunch, or even a cozy dinner, and it always gets rave reviews from friends and family. I’ve tweaked this classic casserole until it hits just the right balance of gooey cheese and crispy topping — trust me, you’ll want to make this your go-to crowd-pleaser!

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Why This Recipe Works

Perfect Balance of Creaminess and Crunch: The creamy cheese sauce combined with a crunchy corn flake topping gives this casserole an amazing texture contrast.
Simple Ingredients, Big Flavor: Using pantry staples like shredded potatoes, cheddar, and sour cream means you don’t have to hunt down fancy ingredients.
Hands-off Baking: Once the casserole is mixed and in the oven, it basically takes care of itself, giving you time to focus on other dishes or guests.
Customizable and Crowd-Friendly: Easily adaptable to your family’s tastes and feeds a crowd, making it perfect for holidays or potlucks.

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, hashbrown casserole recipe, cheesy brunch casserole, creamy hashbrown bake - 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

Each ingredient in this Cheesy Hashbrown Casserole Recipe plays a key role in making the dish comforting and flavorful. From the frozen hashbrowns that bring a hearty base to the chicken bouillon that adds a subtle depth of savory goodness, these elements combine perfectly.

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, hashbrown casserole recipe, cheesy brunch casserole, creamy hashbrown bake - 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 keeps the prep super easy and ensures consistent texture without mashing.
Onion: A diced onion adds a gentle sweetness once sautéed, balancing the cheesy richness.
Unsalted butter: The base for our roux, butter helps create that velvety sauce that clings to the potatoes.
All-purpose flour: It thickens the sauce without adding flavor, giving your casserole that perfect creamy consistency.
Milk: Using regular milk keeps things light but creamy—feel free to swap for whole or 2% milk depending on your preference.
Cheddar cheese: Freshly grated for maximum melting and sharpness—cheddar is classic and brings that familiar comfort.
Sour cream (or plain Greek yogurt): Adds tanginess and richness; yogurt is a great swap if you want a bit more protein and less fat.
Salt & pepper: Essential for balancing all the flavors and elevating the dish.
Garlic powder: Just a touch gives a cozy warm note without overpowering the other flavors.
Chicken bouillon (Better than Bouillon recommended): A small secret ingredient that deepens the savory profile far beyond plain salt.
Corn flakes (for topping): They bake to a gorgeous golden crust that adds a delightful crunch on top.

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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.

Tweak to Your Taste

I love customizing this cheesy hashbrown casserole depending on the occasion and what I have around. Feel free to add your favorite mix-ins or swap ingredients to make it yours — it’s quite forgiving and still turns out delicious.

Variation: Sometimes I toss in cooked bacon or diced ham for an extra savory punch—especially when serving it for brunch with friends.
Dairy-free option: Try a plant-based cheese and substitute sour cream with a coconut yogurt alternative.
Herb kick: Adding chopped chives or parsley on top after baking adds freshness and color.
Spice it up: A sprinkle of smoked paprika or cayenne in the sauce can add a subtle smoky heat, which I absolutely adore for a little twist.

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

Step 1: Sauté the Onions to Build Flavor

Start by melting a tablespoon of butter in a medium saucepan over medium heat. Toss in your diced onions and sauté them gently until they’re soft and translucent—about 4 to 5 minutes. This step adds a sweet depth that complements the cheesy sauce beautifully. Don’t rush it; low and slow is the way to go here!

Step 2: Whisk Your Way to a Creamy Sauce

Next, add the rest of the butter to the pan and let it melt completely. Sprinkle in the flour and whisk constantly to create a roux. This cooks out the raw flour taste and thickens your sauce once you add milk. Slowly pour in the milk while whisking to keep it smooth. Keep stirring over medium heat for 5 to 6 minutes until it thickens up—that’s your creamy base in the making.

Step 3: Season and Cool Before Mixing

Once thickened, stir in the chicken bouillon, salt, pepper, and garlic powder. This layer of seasoning is key to that deep, savory hit you’ll love. Turn off the heat and let the sauce cool for about 4 to 5 minutes — this prevents your sour cream from curdling later on.

Step 4: Combine Everything Into a Cozy Mix

In a large bowl, pour your frozen hashbrowns and stir in the sour cream until it’s well coated. Then, add your melted cheese sauce and fold everything together gently but thoroughly — you want every shred of potato covered in cheesy goodness.

Step 5: Top & Bake to Golden Perfection

Spray a 13×8-inch casserole dish with nonstick spray. Spread the potato mixture evenly in the dish. For the finishing touch, sprinkle the corn flakes on top along with the extra shredded cheddar cheese. Pop it into your preheated 400°F oven and bake uncovered for 40 to 45 minutes until the topping is a beautiful golden brown and bubbly. Let it rest for 5 minutes before serving — patience is a virtue here!

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Pro Tips for Making Cheesy Hashbrown Casserole Recipe

Don’t Thaw the Potatoes: Keep the hashbrowns frozen until mixing—this keeps the texture perfect and prevents them from turning mushy.
Use Freshly Grated Cheese: Pre-shredded cheese often has additives that affect melt and texture; freshly shredded cheese melts smoother and tastes better.
Let It Rest Before Serving: Waiting those 5 minutes after baking helps the casserole set up and makes serving way easier without it falling apart.
Add the Topping Last: For maximum crunch, always add the corn flakes and extra cheese right before baking, not before mixing.

How to Serve Cheesy Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole, cheesy hashbrown casserole, hashbrown casserole recipe, cheesy brunch casserole, creamy hashbrown bake - 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 usually sprinkle some chopped fresh chives or parsley on top for a pop of green and freshness—it brightens up the rich casserole beautifully. If you’re feeling adventurous, a few thin slices of green onion add a little onion-y kick that I love.

Side Dishes

This casserole pairs wonderfully with lighter sides, like a crisp green salad or steamed veggies to balance the richness. For brunch, I like serving it alongside scrambled eggs or crispy bacon. It’s also fabulous next to roasted chicken or grilled sausages for dinner.

Creative Ways to Present

For holiday meals or special occasions, I love serving this casserole in individual ramekins—perfect for plating and impressive to guests. Another fun idea is layering it in a clear glass casserole dish so the beautiful golden corn flake crust is visible from the side.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I recommend reheating gently in the oven or air fryer to keep the crispy topping intact—microwaving sometimes makes it soggy.

Freezing

I’ve frozen this casserole a couple of times with great success. Just assemble as usual, cover tightly with foil, and freeze before baking. When you’re ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to heat through.

Reheating

To reheat, I preheat my oven to 350°F, cover the casserole with foil to prevent drying out, and warm it for about 20 minutes until bubbly. For the topping, I remove the foil the last 5 minutes to crisp it back up perfectly.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns in this Cheesy Hashbrown Casserole Recipe?

Fresh potatoes can work, but you’ll need to grate and then squeeze out as much moisture as possible to avoid a watery casserole. Using frozen hashbrowns keeps prep easier and the texture more consistent.
What can I substitute for sour cream in this recipe?

Plain Greek yogurt is a great substitute for sour cream—it adds a similar tangy flavor with a bit more protein and less fat, which is what I often use when I want a lighter version.
How do I make the topping extra crispy?

Make sure to sprinkle the corn flakes and extra cheese on top right before baking, and avoid covering the casserole with foil during baking. This way, the topping gets golden and crispy without steaming.
Can I prepare this dish ahead of time?

Definitely! You can mix everything up and refrigerate it for a few hours before baking, but I recommend adding the corn flake topping right before you put it in the oven to keep it crunchy.

Final Thoughts

This Cheesy Hashbrown Casserole Recipe has been a favorite in my kitchen for years. It’s one of those dishes that feels like a warm hug—simple enough for everyday meals but special enough for celebrations. Whether you’re feeding a crowd or just craving some cheesy comfort, you really can’t go wrong. Give it a try and watch how it quickly becomes a family classic in your home, just like it did in mine!