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Hash brown casserole with creamy shredded potatoes, cheddar, and crisp cornflake topping
Hannah Brooks

Hash Brown Casserole with Crispy Cornflake Topping

This hash brown casserole bakes shredded potatoes in a creamy cheddar sauce under a buttery cornflake topping. It is an easy, crowd-size side for a holiday table.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 side servings
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 30 ounces frozen shredded hash browns thawed and squeezed dry
  • 1/4 cup unsalted butter divided
  • 1 whole small yellow onion finely diced
  • 3 tablespoons all-purpose flour for thickening
  • 1 cup whole milk for sauce
  • 1 cup sour cream for sauce
  • 2 cups shredded cheddar cheese made with microbial or vegetarian rennet
  • 1 teaspoon kosher salt for seasoning
  • 1/2 teaspoon black pepper for seasoning
  • 2 cups plain cornflakes lightly crushed

Equipment

  • 1 9-by-13-inch baking dish for baking
  • 1 Medium saucepan for sauce
  • 1 Large mixing bowl for mixing

Method
 

  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Cook the yellow onion for 5 minutes until soft.
  3. Stir in all-purpose flour for 1 minute. Whisk in whole milk and simmer 2 to 3 minutes until thickened; remove from heat.
  4. Stir sour cream, shredded cheddar cheese, kosher salt, and black pepper into the sauce. Fold the sauce into thawed, dry frozen shredded hash browns in a bowl.
  5. Spread the potatoes in the dish. Melt the remaining 2 tablespoons unsalted butter and toss with plain cornflakes, then scatter over the potatoes.
  6. Bake 45 to 50 minutes until bubbling at the edges and the topping is golden. Rest 10 minutes before serving.

Notes

Nutrition is an estimate per side serving. Thaw and squeeze the potatoes dry to keep the sauce creamy.
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