Cheesy Hash Brown Casserole

Total Time:
1 hr
Prep Time:
20 mins
Cook Time:
40 mins
12 servings
Dish Size:
4 Quart, 3.5 Quart
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April 24, 2013
Tara’s Tidbits®

For a full breakfast, add 8 ounces of diced ham or cooked, crumbled breakfast sausage in step 2, or serve casserole topped with fried or scrambled eggs. If assembling casserole one day ahead, cover and refrigerate overnight. In the morning, remove from refrigerator, uncover and bring to room temperature before baking. Or, remove from refrigerator, uncover and place in cold oven; turn oven on and allow baker and oven to preheat together.

Creamy and delicious, this delectable, make-ahead Cheesy Hash Brown Casserole has a crunchy cornflake topping that makes it irresistible. Great for feeding a whole crowd at brunch or enjoying leftovers! - Tara



  • 1 (2-pound) package frozen hash brown potatoes, thawed
  • 4 tablespoons butter or margarine, melted
  • 1 (10-ounce) can condensed cream of onion soup
  • 1 cup reduced fat sour cream
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cups shredded sharp Cheddar cheese
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes cereal


  1. Preheat oven to 350 degrees.
  2. In a 3.5- or 4-quart temp-tations® baking dish, combine potatoes, 2 tablespoons melted butter, cream of onion soup, sour cream, onion, bell pepper, Cheddar cheese and black pepper. Mix well and spread evenly throughout the dish.
  3. Toss cornflakes in the remaining melted butter and sprinkle over top of casserole.
  4. Bake 40 minutes or until browned and bubbling. Cool 10 minutes before serving.
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