Cheesy Hash Brown Casserole
Shredded hash browns baked in a creamy, oniony cheddar and sour cream sauce under a buttery, crunchy cornflake topping. The ultimate brunch side.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published December 26, 2025
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 25 min
- Servings
- 10
- Level
- Easy
This is the cheesy potato casserole that disappears first at every brunch, holiday spread and potluck. Our version skips the canned soup in favor of a simple homemade sauce of sauteed onion, butter, broth and sour cream, so it tastes rich and fresh instead of processed.
We use a generous amount of sharp cheddar for serious flavor, plus a little smoked paprika and garlic powder to keep things interesting. Thawing the hash browns and patting them dry is the secret to a creamy, not watery, casserole.
The crunchy buttered cornflake topping is non-negotiable. It stays crisp on top while the potatoes below turn tender and golden at the edges. Serve alongside ham, eggs or fried chicken.
- Crunchy buttered cornflake crust
- No canned soup
- Brunch and potluck favorite
Ingredients
Directions
Heat the oven to 350 degrees F and butter a 9x13-inch baking dish.
Spread the thawed hash browns on a towel-lined sheet pan and pat dry to remove excess moisture.
Melt 3 tbsp of the butter in a saucepan over medium heat. Add the onion and cook until soft and translucent, 6 to 7 minutes.
Sprinkle in the flour and stir for 1 minute, then whisk in the broth.
Simmer, whisking, until thickened, 2 to 3 minutes. Remove from the heat and let cool for 5 minutes.
In a large bowl, whisk the sour cream, salt, pepper, garlic powder and smoked paprika, then whisk in the onion sauce.
Add the hash browns and 2 cups of the cheddar and fold until evenly coated.
Spread the mixture in the prepared dish and sprinkle with the remaining 1/2 cup cheddar.
Melt the remaining 3 tbsp butter, toss with the crushed cornflakes and scatter evenly over the top.
Bake until bubbling at the edges and golden on top, 55 to 65 minutes.
Let rest 10 minutes, sprinkle with chives and serve.
Test-kitchen tips
- Assemble without the topping and refrigerate overnight. Add the cornflakes just before baking and add 10 to 15 minutes to the bake time.
- Thaw the hash browns in the fridge overnight and dry them well; extra moisture makes the casserole loose and watery.
- Stir in 1 cup diced ham or cooked crumbled bacon, or swap half of the cheddar for pepper jack for a spicy kick.
