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–+ servings

Grandma’s Ultimate Hashbrown Casserole

A quick and easy hashbrown casserole loaded with cheesy potatoes, cream of chicken soup, and a crunchy cornflake topping—perfect comfort food for dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds frozen hash brown potatoes thawed
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup sour cream
  • 8 oz shredded cheddar cheese
  • ½ cup finely chopped onion
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups cornflakes slightly crushed
  • ¼ cup unsalted butter melted

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar, onion, garlic powder, salt, and pepper.
  3. Gently fold in the thawed hash browns until everything is evenly coated.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer.
  5. In a small bowl, mix the crushed cornflakes with melted butter until the flakes are lightly coated.
  6. Sprinkle the buttery cornflake topping evenly over the potato mixture.
  7. Bake for 45–50 minutes, or until the casserole is bubbly and the topping is golden brown.
  8. Let the dish rest for 5 minutes before slicing and serving.
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