Hashbrown casserole with corn flakes is the only way to make a hashbrown casserole. This is one of the best and easiest casseroles to make. It is so delicious that everyone will go back for seconds along with asking you for the recipe. In this post, I am going to show you how to make the best hashbrown casserole!
This particular casserole dish is one of my daughter’s favorites. It’s so funny to see the amount she puts on her plate, JUST of the hashbrown casserole. Needless to say, this recipe is a big hit in my family.
This recipe also makes a great side dish for Thanksgiving dinner or even Christmas dinner. I know it’s a must-make for both of my family holiday gatherings. And because my daughter loves it so much I will even make it on nonholiday dinners.
One thing I love about this easy hashbrown casserole recipe is it’s basically a dump, mix, pour, and bake kind of recipe. With the exception of the onions but those can always be replaced with about 2 tbsp minced onions and then it really does become a ridiculously simple dump-and-bake recipe.
Join me as I teach you how to make one of the best cornflake hashbrown casserole dishes that not only you will love but your whole family, picky eaters included, will love as well.
Hashbrown Casserole Recipe
- 2lb Bag of frozen shredded OR diced hashbrowns
- Butter (melted)
- Salt and Pepper
- Can of Condensed Cream of Chicken Soup
- Small Onion (chopped)
- Shredded Cheddar Cheese
- Sour Cream
- Cornflakes
First things first, preheat your oven to 350°
Chop a small onion up and sauté it in a small pan with a dab of butter until it becomes translucent. You can do this part first or second, it doesn’t matter.
In a large bowl, combine one 10.5 oz can of condensed cream of chicken soup, 1 cup sour cream, 1 stick of butter melted, 1 tsp salt, 1/2 tsp pepper, 1-1.5 cups shredded cheddar cheese (measure with your heart), and your sautéed onions (butter and all).
Mix everything together until well combined. Once it’s all mixed, you can then add your 2 lb bag of either shredded or diced hashbrowns whichever you were able to find at the store. Again mix everything together one last time.
Using Pam, butter, or whatever you have on hand, spray a 13 x 9 baking dish so nothing sticks. Then pour all the mixed hashbrown goodness into your baking dish and spread it out evenly. Place in your oven at 350° and bake for one hour.
Unfortunately, I failed to get a picture of everything in the dish before putting it in the oven. I will make sure to add one next time I make this. I didn’t want you to have to wait for this awesome side dish just because of one picture. Moving on…
While that is baking pour 5 cups of Cornflakes into a medium-ish-sized bowl and crush the shit out of them. Once your casserole is close to being finished, melt 4 tbsp of butter, pour into your crushed cornflakes, and mix together.
Take your hashbrowns out of the oven after the timer goes off and then evenly cover the top of it with the cornflake butter mix. Place it back in the oven and bake for an additional 15 minutes.
Once the timer goes off for a second time your dish will be complete and ready to be gobbled up. That’s it. Easy Peasy friend. Enjoy!
Here are a few other side dishes that are great to serve at Thanksgiving or Christmas dinner:
Green bean Casserole
Hashbrown Casserole
Equipment
- 13 x 9 casserole dish
Ingredients
- 2 lb Bag Shredded or Dice Hashbrowns
- 1½ sticks Butter (melted)
- 1 can Condensed Cream Of Chicken Soup (10.5oz)
- 1 cup Chopped Onion
- 1 cup Shredded Cheddar Cheese
- 1 cup Sour Cream
- 1 tsp Salt
- ½ tsp Pepper
- 5 cups Cornflakes
Instructions
- Preheat oven to 350°
- In a small pan sauté onion with a dab of butter until translucent
- In a large bowl combine cream of chhicken soup, sour cream, 1 stick of butter melted, salt, pepper, cheese and sautéd onion. Mix well.
- Once mixed add the whole bag of hashbrowns and mix again until well combined
- Spray a 13 x 9 baking dish with non-stick spray. Pour your hashbrown mixture evenly in the dish.
- Bake at 350° for 1 hour
- While the casserole is baking, in a medium sized bowl crush the cornflakes. When the casserole is almost finished mix your crushed cornflakes with 4 tbsp of melted butter. Spread evenly over the top of your hashbrown casserole once finished baking the 1 hour. Then bake for an additional 15 minutes.
- Enjoy!