Cheesy and delicious, this hash brown casserole has a crunchy topping.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 - 3 quart casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

  • In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.

  • Bake covered in preheated oven for 40 minutes.

Nutrition Facts

321 calories; protein 7.9g 16% DV; carbohydrates 20.9g 7% DV; fat 27.8g 43% DV; cholesterol 60.6mg 20% DV; sodium 626.6mg 25% DV. Full Nutrition
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Reviews (1138)

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Most helpful positive review

Rating: 5 stars
02/20/2007
Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it is perfectly fine w/o. Here's a tip on how to get it to mix better. Make sure hash browns are thawed as per recipe instructions. Pour melted butter/margarine over the potatoes and mix. Then add the cheese and mix. Lastly add the rest of the ingredients. It seems to mix faster and better for me this way. It does need the full hour to cook or your onions will be crunchy. I usually divide this in half between 2 smaller casseroles, eat one for dinner and freeze the other. Thanks for the great recipe! Update: 15/02/07 - Tried the suggestion of putting french fried onions on top instead of the cornflakes - absolutely awesome! Don't put in at the start though...put in last 10-15 min and cook uncovered (watch as they burn easily), I sprinkled some extra cheese on top with the onions and it was really good! Read More
(1339)

Most helpful critical review

Rating: 3 stars
12/30/2003
My guests loved the recipe but I did not. The potatoes seemed to be too hard I used the little chunks of hash brown potatoes and maybe I should have used the shredded potatoes. The sour cream taste was too powerful and because my guests liked it so much I will make it again but use less sour cream. The other change I think I'll make is to bake the hash brown potatoes prior to placing them into the casserole and maybe the potatoes can cook better. Read More
(40)
1543 Ratings
  • 5 star values: 1142
  • 4 star values: 307
  • 3 star values: 63
  • 2 star values: 21
  • 1 star values: 10
Rating: 5 stars
02/19/2007
Made both as written and with a small change. I like the cream of mushroom soup better than the chicken. I also omit the topping, just because I never seem to have crushed cornflakes, and it is perfectly fine w/o. Here's a tip on how to get it to mix better. Make sure hash browns are thawed as per recipe instructions. Pour melted butter/margarine over the potatoes and mix. Then add the cheese and mix. Lastly add the rest of the ingredients. It seems to mix faster and better for me this way. It does need the full hour to cook or your onions will be crunchy. I usually divide this in half between 2 smaller casseroles, eat one for dinner and freeze the other. Thanks for the great recipe! Update: 15/02/07 - Tried the suggestion of putting french fried onions on top instead of the cornflakes - absolutely awesome! Don't put in at the start though...put in last 10-15 min and cook uncovered (watch as they burn easily), I sprinkled some extra cheese on top with the onions and it was really good! Read More
(1339)
Rating: 5 stars
12/29/2003
Very good with a few changes. You can use 1/4 cup of butter instead of the 1/2 cup. I baked it a full hour, I covered it for 45 minutes and uncovered for 15 so that the top gets crunchy. I put the corn flakes on top and drizzled the melted butter over them, saved washing another pan. Turned out great. Read More
(658)
Rating: 5 stars
07/21/2006
What I love about this recipe is its versatility. I browned a pound of sausage with the onion and added it to the mixture. Also since I only had half a cup of cheddar cheese, I shredded an additional cup & a half of processed cheese. I used mushroom soup instead of chicken, and I didn't have cornflakes, so nothing but a sprinkle of parmesan cheese went on the top. I also left off the additional 1/4 cup melted butter, and since the processed cheese is so salty, I only used 1/4 teaspoon salt. It was a delicious main dish and would make an excellent breakfast casserole. Our family of 3 had generous portions and only ate half the casserole. My husband, who never likes leftovers and is not crazy about anything in a casserole, loves the leftovers. Read More
(509)
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Rating: 5 stars
02/12/2010
The only thing that I do different is to used crushed French's onions to the topping. It adds just the right flavor. Edit. I started adding a small can of jalapenos to it. Adds a great kick and more grown up flavor. Read More
(269)
Rating: 5 stars
01/30/2004
My family loves this recipe...I have to make it for every holiday. I however do not saute my Corn Flakes. I have noticed that it really needs no butter what so ever. Due to cheese cooking out a great deal of oil. I now use Cambell soups new mushroom/cream of chicken soup....gives it a little twist. If you like potatoes and cheese your gonna love this!! Read More
(238)
Rating: 5 stars
07/15/2003
This is a household favorite. I prefer to use the chunkier country style hashbrowns (chunks a little bigger than a pea) because they don't get as slimy as the shredded type. I like to thaw these chunkier potatoes in the oven until they are just warm, they cook perfectly even & hold the shape & texture better. Read More
(234)
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Rating: 5 stars
03/28/2008
I made this for Easter with the following modifications, and it came out perfectly: First, use two cans of condensed soup (I used one can cream of chicken and one can cream of mushroom). Secondly, defrost the hash browns totally before cooking. Third, sautee the chopped onion in 4 tbl. butter for about 3-4 minutes before adding onion mixture to the hash browns. Fourth, use shredded colby cheese, not cheddar! Cheddar is far too greasy, and that is part of the reason why some people think this is too soupy. Fifth, bake covered at 350 for about 45 minutes then remove the foil and bake uncovered for about 45 more minutes. The casserole will only slightly brown on top, it is unlikely to burn. You may also want to turn the heat up to 375 if you think it is too soupy. It will condense if you give it long enough to cook. If you do all of the above, it will taste almost exactly like the Cracker Barrel's hash brown casserole. Be sure to let it cool for about 10 minutes after it comes out of the oven as well, as that helps it solidify. Read More
(188)
Rating: 5 stars
06/19/2007
Heaven! I forgot to thaw the hashbrowns, so it took a little longer to cook, I also followed the recipe, as I am a purist, and don't understand why people bother to review recipes after they change all the ingredients?? Read More
(148)
Rating: 5 stars
04/05/2010
This is a holiday favorite! I doubled the recipe and used 2 cups of cheddar cheese and 2 cups of grated parmesan cheese. I stuck with the cream of chicken soup as my grandma always had but this recipe is so versatile that any cream soup will do which is nice. Everyone loves the cornflake topping but again it's a matter of preference. This does take an hour in the oven even with the thawed hash browns. Read More
(137)
Rating: 3 stars
12/30/2003
My guests loved the recipe but I did not. The potatoes seemed to be too hard I used the little chunks of hash brown potatoes and maybe I should have used the shredded potatoes. The sour cream taste was too powerful and because my guests liked it so much I will make it again but use less sour cream. The other change I think I'll make is to bake the hash brown potatoes prior to placing them into the casserole and maybe the potatoes can cook better. Read More
(40)
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