If you’re on the hunt for a comfort food classic that’s cheesy, creamy, and downright addictive, this Cheesy Hashbrown Casserole Recipe will become your new go-to. I’ve made it countless times for family gatherings, potlucks, and lazy Sunday dinners, and trust me—it never lasts long. The combination of crispy cornflake topping with tender, cheesy potatoes is just pure magic. Stick around, and I’ll walk you through exactly how to nail this dish every time!

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Why This Recipe Works

Creamy, cheesy goodness: The rich sauce made from butter, flour, milk, and plenty of cheddar melts into the hashbrowns for ultimate comfort.
Crunchy topping: Corn flakes on top add a satisfyingly crispy contrast that’s irresistible.
Simple ingredients: Using frozen hashbrowns keeps it easy and accessible without sacrificing flavor.
Versatile and forgiving: You can tweak seasonings and dairy options to match your preferences or dietary needs.

Cheesy Hashbrown Casserole, cheesy potato casserole, baked hashbrown recipe, cheesy potato bake, comfort food casserole - 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

Every ingredient in this Cheesy Hashbrown Casserole Recipe plays a role in texture and flavor harmony. From the tender hashbrowns to the sharp cheddar and tangy sour cream, these elements come together to create that perfect creamy yet crunchy casserole we all crave. When shopping, I usually grab freshly grated cheddar rather than pre-shredded—trust me, it melts way better and tastes fresher.

Cheesy Hashbrown Casserole, cheesy potato casserole, baked hashbrown recipe, cheesy potato bake, comfort food casserole - 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: The shortcut that saves prep time and keeps the texture consistent.
Small onion: Adds a subtle sweetness and depth when sautéed.
Unsalted butter: Essential for making a smooth roux and rich flavor base.
All-purpose flour: Thickens the sauce so it holds the casserole together.
Milk: Creates the creamy sauce—whole or 2% milk works fine.
Freshly grated cheddar cheese: Melts smoothly into the sauce, giving that classic cheesy punch.
Sour cream or plain Greek yogurt: Adds tang and creaminess to the potato mix, balancing the cheese.
Salt, pepper, garlic powder: These seasonings bring everything to life without overpowering.
Chicken bouillon (Better than Bouillon recommended): Boosts umami for a deeper savory taste.
Corn flakes: Give the topping that prized crunch and golden finish.
Extra shredded cheddar cheese: Sprinkled on top for added cheesiness and a melty, bubbly crust.

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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

One of the reasons I keep coming back to this Cheesy Hashbrown Casserole Recipe is how easy it is to customize. Whether you’re dairy-free, want it extra spicy, or prefer a vegetarian version, there’s always room to make this dish your own.

Variation: I sometimes swap sour cream for Greek yogurt to lighten it up a bit without losing creaminess—plus, it adds a nice tang.
Spicy twist: Adding a pinch of cayenne pepper or diced jalapeños in the sauce is a simple way to give the casserole a kick.
Vegetarian option: Just be sure to use a vegetable bouillon instead of chicken for that savory flavor boost.
Extra cheese lovers: Sprinkle some mozzarella or a cheese blend on top along with cheddar for a gooey crust.

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

Step 1: Preheat and Prep Your Dish

Start by preheating your oven to 400°F (about 200°C) and spraying a large 13×8-inch casserole dish with nonstick cooking spray. This step sets the stage for a nice golden crust and ensures your casserole doesn’t stick.

Step 2: Sauté the Onions and Make the Roux

Melt one tablespoon of butter in a medium saucepan over medium heat. Toss in the diced onion and sauté for 4-5 minutes, until soft and translucent—you’ll smell that sweet onion aroma filling your kitchen. Add the remaining butter and let it melt, then whisk in the flour to form a smooth paste called a roux. Keep whisking for a minute to cook out the raw flour taste.

Step 3: Create the Creamy Sauce

Slowly pour in the milk while whisking continuously to prevent lumps. Keep stirring over medium heat until the sauce thickens — about 5-6 minutes. Once thickened, stir in the chicken bouillon, salt, pepper, and garlic powder, then turn off the heat and let the sauce cool for a few minutes.

Step 4: Mix Potatoes, Dairy, and Cheese

While the sauce cools, dump the frozen hashbrowns into a big mixing bowl and stir in the sour cream (or Greek yogurt if you’re using that). Then add 2 cups of cheddar into your cooled sauce, stirring until it melts completely. Pour this cheesy sauce over the potatoes and mix everything thoroughly so each bite will be full of cheesy goodness.

Step 5: Assemble and Top

Spread the cheesy potato mixture evenly in your prepared casserole dish. Then sprinkle 1-2 cups of corn flakes over the top—this adds that beautiful crispy crunch we all love. Finish by sprinkling another half cup of shredded cheddar cheese over the corn flakes for extra cheesiness.

Step 6: Bake Until Golden and Bubbling

Bake uncovered in your preheated oven for 40-45 minutes. You’re aiming for a bubbly, golden brown top. When it’s done, let it rest for about 5 minutes before serving so it sets up nicely and doesn’t slide off your spoon.

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Pro Tips for Making Cheesy Hashbrown Casserole Recipe

Use freshly grated cheddar: It melts way better than pre-shredded, giving your sauce that silky texture.
Don’t skip the cooling step: Letting the sauce cool before mixing prevents the sour cream from curdling.
Evenly spread the corn flakes: Helps them toast nicely for that perfect crunch on every bite.
Rest before serving: Waiting 5 minutes after baking helps the casserole firm up and makes serving easier.

How to Serve Cheesy Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole, cheesy potato casserole, baked hashbrown recipe, cheesy potato bake, comfort food casserole - 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 love a sprinkle of fresh chopped chives or green onions on top—it brightens up the richness and adds a pop of color. Sometimes, I even toss on a little crispy bacon or a dollop of sour cream to make it extra indulgent.

Side Dishes

This casserole pairs wonderfully with roasted veggies, a crisp green salad, or even some simple grilled chicken. At family dinners, my go-to is steamed broccoli or sautéed green beans—they cut through the richness and add balance.

Creative Ways to Present

For holidays or potlucks, I’ve tried baking this in individual ramekins for personalized portions. It’s a hit every time and looks super festive! Another fun idea is layering it in a clear glass dish so everyone can see those layers of cheesy potatoes and crispy topping.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When reheated, adding a little splash of milk or covering with foil helps the casserole stay moist and prevents it from drying out.

Freezing

This casserole freezes surprisingly well! I freeze it before baking in a foil pan, then thaw in the fridge overnight before baking as usual. The texture holds up nicely, though I recommend adding the corn flakes topping fresh before popping it in the oven.

Reheating

To reheat, I find baking at 350°F (175°C) until warmed through works best—usually about 20-25 minutes covered with foil. This method prevents the topping from burning and keeps the casserole creamy inside.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

You can, but frozen hashbrowns are preferred for convenience and consistency in texture. If using fresh potatoes, shred and blanch them to remove excess starch and prevent sogginess.
Is there a dairy-free way to make this casserole?

Absolutely! Substitute dairy milk with unsweetened plant-based milk, use dairy-free butter, and swap cheddar for dairy-free cheese alternatives. Use coconut milk-based sour cream or skip it altogether.
Why do I need to let the sauce cool before mixing in the sour cream?

Letting the sauce cool helps prevent the sour cream from curdling or breaking down in the hot mixture, keeping your casserole smooth and creamy.
Can I prepare this casserole ahead of time?

Yes! You can assemble the casserole a day in advance, keep it covered in the fridge, and bake it the next day. Just add the corn flakes topping right before baking to keep it crisp.

Final Thoughts

This Cheesy Hashbrown Casserole Recipe is one of those dishes I always fall back on when I want something comforting yet impressive with minimal effort. It brings people together—whether it’s family dinners, holidays, or casual get-togethers—and honestly, the leftovers are just as good if not better. I hope you give this recipe a try and make it your own little slice of cheesy happiness. You’ll thank yourself, I promise!