Hashed Brown Casserole is not fancy, but what it lacks in pedigree it makes up for in sheer comfort and congeniality. Most of us have a warm memory associated with some version of Hashed Brown Casserole, and rightly so. I have never met anyone who shunned this side dish. Hashed Brown Casserole is the people’s choice of potato side dishes.
Creamy shredded potatoes, well-seasoned and mixed with shredded cheese and sour cream, are topped with a crunchy buttery blanket of crushed cornflakes. The whole concoction is baked until everything melts together and gets gooey and hot. The satisfying texture of the silky potatoes with the crunchy topping is the kind of combination that keeps you coming back for one more bite.
The beautiful truth about Hashed Brown Casserole is there isn’t a wrong setting in which to serve it. It morphs effortlessly from casual weeknight dinner, to baby shower brunch, to upscale holiday table without a single complaint. There is nothing fancy about it, but it draws fans from all age groups with such fierce loyalty that no one, not even the most well-bred of your guests, not even the distant grandmother that knows the correct fork to use every time, will complain about such a pedestrian side dish making an appearance at an elegant buffet.
Everyone loves Hashed Brown Casserole.
My favorite part about Hashed Brown Casserole, as a home cook, is the ease at which this top ten side dish comes together. It’s technically cooking, but just barely. The ingredients go straight from container to bowl, requiring nothing from you besides an ample stirring.
Maybe this is one of the reasons it is such a fan favorite. Yes, I cooked. But no, I did not go to much trouble to produce this comforting homemade side dish.
Want to learn how to make this delicious side dish? Video tutorial and recipe are below!
Hashed Brown Casserole
for the filling…
- 1 16-ounce container sour cream
- 1 10-ounce can cream of chicken soup
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
- 16 ounces cheddar cheese grated
- 1/2 cup 1 stick unsalted butter, melted
- 1 32-ounce package frozen hash brown potatoes, thawed
for the topping…
- 6 cups cornflakes 8 oz by weight
- 1/4 cup 1/2 stick unsalted butter, melted
- 1/2 teaspoon kosher salt
- Preheat the oven to 350.
- Grease a 9X13-inch baking dish with non-stick cooking spray. Set aside.In a large bowl combine the sour cream, soup, salt, and pepper.
- Stir until well combined and no streaks of sour cream or soup remain. Next, add the grated cheese and melted butter. Again, stir until well combined.
- Finally, add the potatoes and stir until coated in the creamy cheesy base. The order in which you combine these elements matter. Avoid the temptation to dump everything in the bowl all at once.
- Spread the potato mixture evenly into the prepared pan.In the same large bowl that you used for the potato mixture, add the 6 cups of cornflakes.
- Using your hands crush the flakes slightly until you have small to medium crumbs. Add the melted butter and salt and toss to combine.
- Press the cornflake mixture on top of the potato mixture. At this point you can bake the casserole for 45 minutes until hot and bubbly. Or, if you desire, you can cover it and store it refrigerated for a day until you are ready to serve it.