Golden Cheddar Hashbrown Bake
A hearty, oven-baked comfort dish featuring layers of creamy shredded potatoes and tangy dairy richness, crowned with a crisp, buttery topping. This satisfying side is ideal for gatherings or family dinners, with minimal prep and guaranteed crowd appeal.
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Servings: 6
Ingredients
- 1 small yellow onion finely chopped
- 1/2 teaspoon ground black pepper
- 2 cups grated aged cheddar cheese
- 1 10.5-ounce can condensed cream of chicken soup
- 1/4 teaspoon granulated garlic powder
- 1 cup full-fat sour cream
- 1 30-ounce package frozen shredded potatoes, fully thawed
- 1/2 cup unsalted butter liquefied
- 1/2 teaspoon fine salt
For the Topping:
- 2 cups cornflakes crushed into coarse crumbs (Ritz crackers may be substituted)
- 1/4 cup unsalted butter melted
Instructions
- Set your oven to preheat at 350°F (175°C). Lightly coat a 9x13-inch rectangular baking dish with butter or a nonstick spray.
- In a spacious mixing bowl, combine the thawed shredded potatoes, cream of chicken soup, sour cream, grated cheddar, diced onion, melted butter, salt, pepper, and garlic powder. Stir the mixture thoroughly until all components are evenly incorporated.
- Transfer the combined mixture into the prepared baking dish, spreading it into an even layer.
- In a separate smaller bowl, mix together the crushed cornflakes and 1/4 cup of melted butter until well coated. Evenly distribute this topping across the surface of the casserole.
- Bake the dish uncovered for 45 to 50 minutes, or until the surface is a deep golden hue and the interior is visibly bubbling.
- Allow the casserole to rest for 5 to 10 minutes prior to slicing and serving.