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Warm up with these Cheesy Hash Browns! Frozen hash browns and a generous layer of melty cheese get finished off with a crispy cornflake crunch. This feel-good classic is awesome for parties, potlucks, or family dinners and comes together easily before your friends or family even show up.
Why You'll Love This
Folks crave creamy, cheese-packed potatoes with a crunchy finish. Grab 'em for an easy, crowd-friendly dish that pairs nicely with meals of all kinds. Fix them for breakfast with your eggs, bring some for a holiday, or set them out at a buffet. They’re great to make early, too. Super simple for busy nights!
Supplies Needed
- Hash Browns: 30 oz thawed frozen shreds or cubes
- Dairy: 2 cups shredded cheddar cheese, 2 cups sour cream
- Soup: 10.5 oz can of cream of chicken soup
- Butter: 10 tablespoons melted—split up for mixing and adding on top
- Seasoning: 1 teaspoon dried minced onion, 1 teaspoon salt, 1/4 teaspoon pepper
- Crunchy Top: 2 cups cornflakes, lightly smashed
Simple Steps
- Start Off Right
- Turn oven to 350°F. Fully thaw your hash browns. Mix up your seasonings, 6 tablespoons melted butter, soup, and sour cream in a big bowl.
- Mix It Together
- Add the cheese and hash browns to that bowl. Fold it together, easy does it—keep those potato bits whole. Pour it all into a 9x13 dish.
- Get Crunchy
- Stir 4 tablespoons of melted butter into your smashed cornflakes. Scatter them across the potatoes.
- Bake and Enjoy
- Bake with no cover for about 40-50 minutes till it's hot and the top's golden and crisp.
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What's With the Name
Don’t sweat the name—these potatoes show up everywhere, not just after funerals! They got their title from being shared at big gatherings, but folks enjoy them anywhere there's a hungry crew. Sometimes you’ll hear cheesy hash browns or party potatoes instead, but whatever you call them, they travel well and feed a bunch of people.
Tasty Pairings
You can throw these cheesy potatoes beside almost anything. They shine with turkey for Thanksgiving, ham at Easter, or chicken any night you’d like. Love breakfast? Spoon them up with bacon and eggs. Creamy and crispy together, they’re perfect for both holiday tables and simple family meals.
Prep Ahead
If you wanna save time, put this casserole together in advance. Just hold back the cornflake topping and stash the rest in the fridge for a night. Throw on the cornflakes just before you bake. You can even freeze the base (wait on the topping) for up to 3 months. When you’re ready, thaw it in the fridge overnight, sprinkle on the crunch, and bake.
Freezer How-To
Planning to freeze? Assemble the whole thing but stop before the cornflakes. Cover tightly with foil and it’ll keep in your freezer for up to three months. When you want some, thaw it in the fridge and then blast it with a fresh cornflake layer before baking. Extra cold? Give it 10 or 15 more minutes to heat up. The topping goes on fresh so it won't turn soggy!
Helpful Hints
Let those hash browns thaw all the way or you’ll get a runny casserole. It’s worth shredding your own cheese since it melts smoother. Don’t mash the cornflakes too fine—bigger pieces make it crunchier. If the top gets brown too quick, lay some foil on gently. Give your dish about ten minutes before you dig in so it firms up nicely.
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Common Questions
- → Can I make this ahead of time?
For sure! You can prep the whole thing and pop it in the fridge a day early—just wait to sprinkle on the cornflakes. Cover it up, keep it cold, then right before baking, add the crunchy top. If it went in cold, tack on another 5 to 10 minutes in the oven.
- → What if I don't want to use canned cream of chicken soup?
No problem. Melt 3 tablespoons butter, stir in 3 tablespoons flour, and let it bubble for a minute. Whisk in a cup of chicken broth and half a cup of milk. Toss in a pinch of salt, pepper, plus some garlic powder. Keep cooking and whisking till it thickens up, about 5 minutes.
- → Can I make this gluten-free?
Definitely! Just use a gluten-free soup (there are lots out now) and grab gluten-free cornflakes for the top. Everything else is already good to go without gluten.
- → How about making it vegetarian?
So easy! Just pick cream of celery or mushroom soup instead of chicken. Add extra spices if you want since chicken soup is a bit salty. Garlic powder or your favorite dry herbs work great.
- → Can I add other seasonings?
You bet, mix in what you like! Try adding:
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon ranch powder
- a little cayenne if you like some kick
- chopped chives or parsley for garnish
- → What if my cornflakes get too brown before the middle is hot?
If the top’s browning too fast, lay some foil over it while it finishes baking. That’ll keep the top from burning while the insides heat through.
- → Can I use fresh potatoes instead of frozen?
Sure, but you gotta do a bit more work. Peel and grate 8 medium potatoes. Soak in cold water for 20 minutes, then drain and pat very dry with towels to get rid of extra starch and help everything cook right.
- → How long do leftovers keep?
Stick any extras in an airtight container in the fridge—they’ll be good for 3 or 4 days. The topping might soften up, but it’s still awesome. Use the oven to reheat for the crunchiest results.
Final Thoughts
- Cornflake Scalloped Potatoes - Still cheesy and creamy, but with a super crispy top
- Potato Gratin - Goes fancy by thin-slicing the potatoes and soaking them in cream
- Cheesy Hash Browns - Like these, but you load in peppers and onions too
Every one of these gives you a cozy potato-and-cheese fix.