Hashbrown Casserole

5 from 5 votes

This Hashbrown Casserole is creamy, cheesy, loaded with tender potatoes, and topped with crunchy cornflakes! Only 10 minutes of prep for the BEST side dish for dinner or breakfast.

Prep Time10 mins

Cook Time1 hr 10 mins

Total Time1 hr 20 mins

Course: Breakfast, Side

Cuisine: American

Keyword: cheesy, cornflake topping, frozen hashbrowns

Servings: people

Calories: 413kcal

Author: Jennifer Debth

Equipment

Ingredients

1/2 cup unsalted butter 1/2 cup = 1 stick
1 yellow onion diced
1 teaspoon salt
1/2 teaspoon pepper
1 (16 oz) container sour cream
1 (10.75 oz) can cream of mushroom
1 (8 oz) block colby jack cheese shredded
1 (30 oz) bag frozen shredded hashbrowns keep frozen
2 cups lightly crushed cornflakes

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
Melt butter in a non-stick sauté pan over medium heat.
Add in onions, salt, and pepper and cook, stirring regularly, for 5 minutes or until slightly softened.
Pour onion mixture into a large bowl and add in sour cream, cream of mushroom, and shredded cheese.
Stir to combine.
Add in frozen shredded hashbrowns and mix, breaking up any large chunks as you go, until well combined.
Pour into prepared baking dish.
Bake in preheated oven for 1 hour.
Sprinkle with crushed cornflakes, then gently press down on the cornflakes so they stick to the potatoes - be careful to not touch the hot pan.
Spray the top generously with cooking spray.
Bake for an additional 10 minutes.
Cool slightly, serve, and enjoy!
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