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A close-up of a white baking dish filled with cheesy funeral potatoes, topped with a golden, crunchy cornflake crust.

Cheesy Hashbrown Casserole with Crispy Cornflake Topping

This comforting hashbrown casserole features a creamy, cheesy potato base crowned with a buttery, golden cornflake crunch, making it an irresistible side dish perfect for any meal or holiday gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 1 package frozen shredded hashbrowns 30-32 oz, thawed
  • 1 can condensed cream of chicken soup 10.5 oz, undiluted
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 1/2 cup yellow onion finely chopped, optional
  • 2 cups sharp cheddar cheese shredded, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Cornflake Topping
  • 2 cups cornflakes crushed
  • 1/4 cup unsalted butter melted

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula

Method
 

Prepare the Casserole Base
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the thawed shredded hashbrowns, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, finely chopped onion (if using), 1.5 cups of the shredded cheddar cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed.
  3. Pour the hashbrown mixture into the prepared 9x13 inch baking dish and spread evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the hashbrown mixture.
Prepare the Cornflake Topping
  1. In a medium mixing bowl, combine the crushed cornflakes and 1/4 cup melted butter. Stir until the cornflakes are evenly coated with butter.
Bake the Casserole
  1. Sprinkle the buttered cornflake mixture evenly over the cheese layer in the baking dish.
  2. Bake in the preheated oven for 40-45 minutes, or until the casserole is bubbly around the edges and the cornflake topping is golden brown and crispy.
  3. Remove from the oven and let stand for 5-10 minutes before serving. This allows the casserole to set slightly.

Notes

For an extra flavorful kick, you can sauté the chopped onion in a tablespoon of butter before adding it to the hashbrown mixture. Feel free to experiment with different types of cheese, like Colby Jack or a Mexican blend. This casserole can be assembled the night before and refrigerated. Just add an extra 10-15 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.