Extra Cheesy Hashbrown Casserole with a Crunchy Cornflake Topping

There are some dishes that just feel like a hug, and for me, a good hashbrown casserole is at the top of that list. I first encountered this creamy, cheesy wonder at a neighbor’s holiday open house years ago. It was stationed right between the slow cooker of meatballs and a platter of deviled eggs, and I think I went back for thirds. It was pure comfort, but I remember thinking it could be something truly special.

The classic recipe is wonderful, but it always felt a little one dimensional to my tastebuds. It was cheesy and potato-y, which is great, but I knew it had more potential. So, I started tinkering in my kitchen, as I do. I tried adding different spices and cheeses, but the real breakthrough came from a little packet in my pantry.

One evening, I decided to stir in a packet of dry French onion soup mix on a whim. That was it. That was the magic bullet. It added an incredible depth of savory, umami flavor that tasted like I’d spent hours caramelizing onions. Combined with some nutty Gruyère cheese and a crispier Panko-cornflake topping, my perfect hashbrown casserole was born. It’s now the recipe everyone asks for, whether it’s for a holiday brunch or a cozy weeknight dinner.

It’s simple, it’s comforting, and that little twist makes all the difference.

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Why This Hashbrown Casserole Recipe Works

Hashbrown casserole, often lovingly called “funeral potatoes” in many parts of the country, is a cornerstone of American comfort food. Its origins are rooted in community gatherings, potlucks, and church socials, especially in the South and Midwest. It’s a dish designed to feed a crowd with simple, affordable ingredients, and it delivers a satisfying, cheesy punch every single time. Its popularity comes from its sheer reliability. You can always count on it to be a hit with both kids and adults.

The traditional version is a beautiful thing, usually involving frozen hash browns, a can of condensed soup, sour cream, cheddar cheese, and a buttery cornflake topping. It’s a formula that has stood the test of time because it’s easy and delicious. However, after making it the classic way for years, I knew I could elevate it from simply good to truly unforgettable without adding any complicated steps or fussy ingredients.

This recipe works because it builds on that classic foundation with a few strategic flavor boosters. The star of the show is the packet of dry French onion soup mix. This simple addition infuses the entire casserole with a deep, savory, and slightly sweet onion flavor that tastes incredibly complex. It elevates the creamy base from basic to gourmet. We also swap some of the classic cheddar for Gruyère cheese, which adds a wonderful nutty flavor and a superior creamy melt. Finally, the topping gets an upgrade with Panko breadcrumbs mixed in with the cornflakes, creating a lighter, airier, and even crunchier crust that perfectly contrasts with the soft potatoes beneath. It’s the hashbrown casserole you know and love, just with more personality.

Ingredients for Hashbrown Casserole

The beauty of this recipe is that it uses mostly pantry staples and common ingredients. But the specific combination is what creates the magic. A few key choices here really make this hashbrown casserole stand out from the potluck crowd. Let’s walk through what you’ll need.

Each ingredient plays a crucial role, from the creamy binders to the crunchy topping. Quality matters, but you don’t need to break the bank to make something spectacular. The real secret is in the blend of flavors and textures.

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 1 (10.5 oz) can condensed cream of chicken soup
• 16 oz sour cream
• 1 packet (1 oz) dry French onion soup mix
• 1/2 cup salted butter, melted and divided
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 1/2 cups crushed cornflakes cereal
• 1/2 cup Panko breadcrumbs
• 2 tbsp fresh chives, finely chopped (for garnish)

The ingredient that does the most heavy lifting is the dry French onion soup mix. It’s a powerhouse of flavor, packed with dehydrated onions, beef stock, and savory seasonings that dissolve right into the sour cream and soup mixture. For the cheese, I highly recommend buying blocks of sharp cheddar and Gruyère and shredding them yourself. Pre-shredded cheeses are often coated in starches that can prevent them from melting smoothly. The Gruyère adds a sophisticated, nutty note that pairs beautifully with the French onion flavor. Finally, adding Panko breadcrumbs to the cornflake topping is a small change with a big impact. It ensures an irresistibly light and crispy texture that holds up even after the casserole sits for a bit.

Step-by-Step Instructions For Making Hashbrown Casserole

This casserole is wonderfully simple to put together, making it perfect for both busy weeknights and carefully planned holiday meals. We’re just mixing, spreading, and baking. The most important parts are prepping the potatoes correctly and layering the flavors. Follow these steps, and you’ll have a perfect, bubbly, golden-brown casserole every time.

1. Preheat Your Oven and Prepare the Dish

First things first, let’s get the oven going. Set it to 350°F (175°C) so it’s nice and hot when your casserole is ready to bake. Take a 9×13 inch baking dish, either glass or ceramic works best, and grease it thoroughly. You can use butter or a non-stick cooking spray. This step is important because it prevents the cheesy edges from sticking, ensuring you can scoop out every last delicious bite.

2. Squeeze the Hash Browns Dry

This is the single most critical step for achieving the perfect texture. Do not skip it! Place your thawed hash browns in the center of a clean kitchen towel or on a thick stack of paper towels. Gather the ends of the towel and twist, squeezing as firmly as you can to remove all the excess water. You will be amazed at how much liquid comes out. This prevents the final casserole from being watery or soupy and helps the potatoes get tender instead of mushy.

3. Mix the Creamy and Flavorful Base

In a large mixing bowl, it’s time to build our flavor base. Add the condensed cream of chicken soup, the full 16 ounces of sour cream, and half of your melted butter, which is 1/4 cup. Now for the secret weapon: sprinkle in the entire packet of dry French onion soup mix, along with the black pepper and smoked paprika. Whisk everything together until it’s completely smooth and uniform in color.

4. Stir in the Cheeses

Once your creamy base is mixed, switch from a whisk to a spatula and stir in your shredded sharp cheddar and Gruyère cheeses. Make sure to save a little bit of cheese to sprinkle on top if you like an extra cheesy crust, though it’s not required with our crunchy topping. Gently mix until the cheese is evenly distributed throughout the soup mixture.

5. Fold in the Dried Hash Browns

Now, add your thoroughly dried hash browns to the bowl with the cheese and soup mixture. Use a gentle folding motion with your spatula to coat the potatoes completely. You want to be careful not to overmix or mash the potato shreds. Just fold until every potato strand is enveloped in that creamy, cheesy goodness.

6. Spread into Your Baking Dish

Pour the hash brown mixture into your prepared 9×13 inch baking dish. Use your spatula to spread it into an even layer, making sure it reaches all the corners. A flat, even surface will help the casserole cook uniformly and ensure the topping gets golden brown all over.

7. Prepare the Crispy Topping

In a separate small bowl, it’s time to make the crunchy topping that makes this casserole so special. Combine your crushed cornflakes, the Panko breadcrumbs, and the remaining 1/4 cup of melted butter. I like to use my hands for this part to really work the butter into every crumb, ensuring it’s all lightly moistened. This guarantees a perfectly crisp, golden-brown crust.

8. Sprinkle the Topping and Bake

Evenly sprinkle the cornflake and Panko mixture over the top of the casserole, covering the entire surface from edge to edge. Now, place the dish in your preheated oven and bake, uncovered, for 45 to 55 minutes. You’ll know it’s done when the casserole is hot and bubbly around the edges and the topping is beautifully golden brown and crisp.

9. Let it Rest and Garnish

This is almost as important as drying the potatoes! Once you pull the casserole from the oven, let it rest on a wire rack for at least 10 minutes before serving. This allows the creamy sauce to set up, so it holds its shape when you scoop it out. Just before serving, sprinkle it with fresh, finely chopped chives. This adds a pop of color and a touch of fresh, mild onion flavor that cuts through the richness beautifully.

How To Serve Hashbrown Casserole

One of the best things about this hashbrown casserole is its incredible versatility. It feels right at home on nearly any table, for nearly any occasion. Whether you’re planning a big holiday feast, a casual Sunday brunch, or just need a comforting side dish for dinner, this recipe delivers. It’s a true culinary workhorse.

You can serve it straight from the baking dish, letting everyone scoop their own portion. The fresh chives on top make it pretty enough for a buffet line without any extra fuss. It pairs wonderfully with classic American main courses, complementing everything from a glazed ham to a simple roasted chicken without stealing the entire show.

Here are a few of my favorite ways to serve this hashbrown casserole:

• The Ultimate Brunch Side: Serve it alongside scrambled eggs, crispy bacon, and sausage links. It’s a much more impressive alternative to standard breakfast potatoes and can be made ahead of time, which is a lifesaver when hosting.
• Holiday Dinner Staple: This casserole is a non-negotiable on my Easter, Thanksgiving, and Christmas menus. It’s the perfect companion to turkey, ham, or roast beef and is always one of the first dishes to disappear.
• Hearty Main Course: Don’t just think of this as a side! Top a generous portion with a sunny-side-up egg, some leftover pulled pork, or even a scoop of chili to turn it into a satisfying and complete meal.
• Potluck and Party Favorite: This dish travels exceptionally well. Just bake it at home and warm it up when you arrive, or keep it warm in a portable casserole carrier. It’s a guaranteed crowd-pleaser.

No matter how you choose to serve it, this hashbrown casserole brings a sense of warmth and comfort to the meal. It’s the kind of food that makes people happy, and that’s what cooking is all about.

How To Store & Reuse Hashbrown Casserole Leftovers

If you find yourself with leftovers of this hashbrown casserole, count yourself lucky! It reheats beautifully, and some might even argue the flavors are even better the next day as they’ve had more time to meld together. Storing and reheating this dish is simple, but there are a few tips to ensure it tastes almost as good as it did fresh from the oven.

First, always let the casserole cool down to room temperature before storing it. Covering it while it’s still hot can create condensation, which can make the topping soggy. Once cooled, you can either cover the original baking dish tightly with aluminum foil or plastic wrap, or you can transfer individual portions into airtight containers. It will keep well in the refrigerator for up to four days.

When it comes to reheating, you have a few options depending on how much time you have and how important that crispy topping is to you.

• In the Oven (Best Method): To best preserve the original texture, the oven is your friend. Place the leftover casserole in an oven-safe dish and cover with foil to prevent the top from burning. Bake at 350°F for about 20-25 minutes, or until it’s heated all the way through. For the last 5 minutes, remove the foil to help the cornflake topping get crispy again.
• In the Microwave (Fastest Method): If you’re in a hurry, the microwave works just fine for a single serving. Place a scoop on a microwave-safe plate and heat for 60-90 seconds. The casserole will be hot and creamy, but you will lose the crunch on the topping.
• In the Air Fryer (Great for Small Portions): The air fryer is a fantastic way to reheat individual portions and get that topping super crispy. Place a serving in a small oven-safe dish that fits in your air fryer basket and heat at 350°F for about 5-8 minutes.

You can also freeze the baked casserole for longer storage. Let it cool completely, then wrap the dish securely in both plastic wrap and aluminum foil. It will last for up to 3 months in the freezer. Thaw it overnight in the refrigerator before reheating in the oven as directed above.

Substitutions & Variations For Hashbrown Casserole

While I believe this recipe is perfect as is, I know that every cook likes to put their own spin on things. This hashbrown casserole is an excellent canvas for creativity, and it’s very forgiving, so feel free to experiment. Whether you need to accommodate a dietary preference or just want to use up what you have in the fridge, there are plenty of delicious ways to adapt this dish.

You can easily swap out proteins, add vegetables, or try different cheeses and toppings. Think of this recipe as a starting point. The core components are the potatoes and the creamy binder, but everything else can be adjusted to your liking. Just remember to keep the ratios of wet to dry ingredients relatively similar to maintain that perfect consistency.

Here are a few substitution and variation ideas to get you started:

• Cream Soup Swap: If you’re not a fan of cream of chicken, you can easily substitute it with cream of mushroom, cream of celery, or even cheddar cheese soup for an extra cheesy kick.
• Make it a Meal: Turn this side dish into a main event by adding some protein. Stir in about a pound of cooked and crumbled breakfast sausage, diced ham, shredded chicken, or crispy bacon bits into the hash brown mixture before baking.
• Add Some Veggies: For a bit of extra nutrition and flavor, feel free to add some vegetables. About a cup of sautéed onions and bell peppers, steamed broccoli florets, or corn would be delicious folded into the casserole.
• Turn Up the Heat: If you like things spicy, add a finely diced jalapeño (with or without seeds), a few dashes of your favorite hot sauce, or a 1/4 teaspoon of cayenne pepper to the soup mixture.
• Topping Alternatives: The cornflake and Panko topping is fantastic, but you could also use crushed Ritz crackers, buttery breadcrumbs, crispy fried onions, or even crushed potato chips for a different kind of crunch.

Don’t be afraid to mix and match these ideas. Cooking should be fun, and this recipe is the perfect one to play with. Let me know in the comments if you discover a new combination that you absolutely love!

5 FAQs About Hashbrown Casserole

Here are some straightforward answers to the most common questions I receive about this hashbrown casserole recipe.

Why is my hashbrown casserole watery?

A watery hashbrown casserole is almost always caused by one thing: excess moisture in the potatoes. Frozen hash browns release a significant amount of water as they thaw, and if that water isn’t removed before mixing, it will turn your creamy casserole into a soupy mess in the oven. This is why the step of squeezing the thawed potatoes dry in a kitchen towel is so incredibly important. You need to be thorough and squeeze out as much liquid as physically possible.

Another, less common cause can be the dairy products you use. Using low-fat or fat-free sour cream can sometimes contribute to a runnier consistency because these products often contain more water and stabilizers than their full-fat counterparts. For the richest flavor and thickest, creamiest texture, I always recommend using full-fat sour cream in this recipe.

Can I make this hashbrown casserole ahead of time?

Yes, absolutely! This is one of the best features of this recipe, especially for holiday cooking or entertaining. You can assemble the entire casserole, without the topping, up to two days in advance. Just follow the recipe through spreading the potato mixture into your greased baking dish. Then, cover it tightly with plastic wrap or foil and store it in the refrigerator.

When you are ready to bake, remove it from the fridge while the oven preheats. Mix together the cornflake, Panko, and melted butter topping, sprinkle it over the cold casserole, and bake as directed. You may need to add an extra 5 to 10 minutes to the total baking time since the casserole is starting from a much colder temperature. It’s a fantastic way to get ahead on party prep.

Do I have to thaw the frozen hashbrowns for this casserole?

I strongly recommend that you do. Thawing the hash browns is a crucial step for a couple of key reasons. First and foremost, it allows you to perform the all-important task of squeezing out the excess moisture. You simply cannot get the water out of frozen potato shreds. Without this step, you risk that watery result we just talked about.

Secondly, starting with thawed potatoes ensures that the casserole cooks evenly all the way through. If you were to use them straight from the freezer, the edges and top of the casserole would likely be cooked and browned long before the center has a chance to heat up properly. The easiest way to thaw them is to simply place the unopened bag in the refrigerator overnight.

What’s the best way to crush cornflakes for the hashbrown casserole topping?

You want to achieve a coarse, uneven texture, not a fine powder. My go-to method is to place the cornflakes in a large, heavy-duty zip-top bag. Press out most of the air and seal it shut. Then, you can use a rolling pin, the flat side of a meat mallet, or even the bottom of a sturdy glass or can to gently crush the flakes. This method contains the mess and gives you great control.

If you don’t have a bag handy, you can also just crush them in a bowl with your hands. It’s a bit messier, but it’s fast and effective. Just grab handfuls of the cereal and gently squeeze until you have small, bite-sized pieces. This method is great because it prevents you from accidentally over-crushing them into dust.

Can I use different cheeses in this hashbrown casserole?

Of course! The cheese combination is one of the easiest things to customize in this recipe. While I personally love the blend of sharp cheddar for that classic cheesy flavor and nutty Gruyère for its creaminess and depth, you can absolutely use your favorites. The key is to stick to a total of about three cups of shredded cheese and choose varieties that melt well.

Good alternatives include Monterey Jack, Colby, a mild or medium cheddar, or even a smoked Gouda for a different flavor profile. For a little bit of a kick, you could use Pepper Jack cheese. As long as you use a good melting cheese and, ideally, shred it yourself from a block to avoid the additives in pre-shredded bags, your casserole will be deliciously cheesy and creamy.

Try These Recipes Next

If you loved the cozy, comforting nature of this hashbrown casserole, I have a few other recipes that I know you’ll enjoy.

• Over 25 Thanksgiving Casserole Recipes: Get all the inspiration you need for your holiday table with this incredible roundup of crowd-pleasing casseroles.
• Sausage and Potato Breakfast Bake: Another hearty and delicious casserole that’s perfect for a weekend breakfast or brunch.
• Breakfast Egg Bake Casserole: This protein-packed egg bake is the perfect dish to serve alongside the hashbrown casserole for a complete brunch spread.

Happy cooking, y’all!