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Hashbrown Casserole Recipe

Cheesy Hashbrown Casserole

Hashbrown Casserole is a classic breakfast staple that is creamy and cheesy. With all its cheesy goodness, you will forget it is so easy to prepare!
Course Breakfast, Main Course
Cuisine American
Keyword Hashbrown Casserole
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 606kcal
Author Catalina Castravet


  • 2 lb frozen hashbrowns thawed
  • 1/2 cup butter melted
  • 8 oz sour cream
  • 8 oz cream cheese room temperature
  • 2 cup shredded cheddar cheese
  • 1 can 10 1/2 oz cream of chicken soup, optional
  • 1 1/2 cups cream
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/4 tsp black pepper
  • 1/2 teaspoon paprika
  • 1/2 onion finely diced
  • 4 cloves garlic minced


  • 1 cup cheddar cheese grated
  • 1/4 cup melted butter
  • 2 cup corn flakes crushed


  • Chopped parsley


  • Preheat oven to 350 degrees F.
  • Grease a 13x9 baking dish and set it aside.
  • In a measuring cup combine cream and flour, whisk until smooth. Set aside.
  • In a large mixing bowl, combine sour cream, cream cheese, salt, pepper, onion, garlic, paprika, and 1/2 cup of the melted butter. Mix until combined.
  • Add the hash browns and the cream mixture, also the cream of chicken soup if using, stir to combine. Pour into the prepared 13x9 baking dish.


  • Sprinkle 1 cup of grated cheddar over the top.
  • In a small bowl, combine 1/4 cup melted butter with crushed corn flakes. Sprinkle over the top of the casserole.


  • Cover dish with foil and bake for about 60 minutes.
  • Remove foil and bake an additional 5-10 minutes until topping is golden and crunchy.
  • Serve hot.



Calories: 606kcal | Carbohydrates: 32g | Protein: 16g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 119mg | Sodium: 874mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1855IU | Vitamin C: 10.5mg | Calcium: 349mg | Iron: 3.2mg