Cheesy Hashbrown Casserole with Corn Flake Topping
This Cheesy Hashbrown Casserole is made with simple ingredients, and no canned soup! It's the perfect side dish for special occasions when you need to feed a crowd.
Equipment
Ingredients
Cheesy Sauce
- ½ cup unsalted butter, (1/2 cup = 1 stick) divided
- 1 medium yellow onion, diced
- 2 stalks celery, finely diced
- 5 tablespoon all purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup low sodium chicken broth
- 8 ounce cream cheese, softened (light or full fat is fine)
- 8 ounce sour cream, (light or full fat is fine)
Casserole
- 32 ounce frozen diced hash brown potatoes, like Ore-Ida
- 4 ounce sharp cheddar, (block cheese) shredded
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Toppings
- 1-1/2 cups corn flakes, crushed (about 5-1/4 oz; measure after crushing)
- 2 green onions, chopped
- 4 strips cooked bacon, crumbled (optional)
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch casserole with cooking spray.
- Melt 4 tbsp (1/2 stick) of butter in a saucepan. Add the onion and celery; cook for 3 to 4 minutes until the onions are translucent.
- Stir in the flour, garlic powder and onion powder. Cook for one minute, stirring constantly. Slowly add the chicken broth, stirring constantly. (The mixture will be very thick.) Add the cream cheese and continue stirring until it is melted and well incorporated, about 2 to 3 minutes. Turn off the heat and stir in the sour cream. Transfer to a large bowl.
- Add the potatoes, cheddar cheese, salt, and pepper to the bowl. Stir to combine, then transfer to the prepared casserole.
- Melt the remaining 4 tbsp of butter and combine with the corn flakes. Sprinkle the flakes over the top of the casserole. Cover with foil.
- Bake for 55 minutes; remove the foil and bake for another 5 to 10 minutes to crisp up the topping. (If using the bacon, sprinkle it over the top during this last 5 to 10 minutes to heat and re-crisp it, too.)
- Garnish with green onions to serve.
Notes
- Storing + Reheating Leftovers: Transfer leftover casserole to an airtight container and refrigerate for 3 to 4 days. Reheat in an oven or toaster oven for best results; 350°F for 20-30 minutes depending on your oven. If the top is becoming to dark, tent it with foil. Reheating in the microwave is quick but won't preserve the crunchy topping; best for individual servings.
- Make Ahead + Freeze Before Baking: Complete all the steps up to making the corn flake topping (save that step for right before you bake). Assemble the casserole in a freezer-to-oven safe dish or aluminum pan (or in smaller portions); allow it to cool completely. Wrap it tightly in plastic wrap, then aluminum foil. Place it on a flat, level surface inside your freezer for 2 to 3 months. To bake, thaw the casserole in the refrigerator overnight. Allow it to rest on the counter as the oven preheats and you make the corn flake topping. Be sure to remove the plastic wrap, but rewrap with the foil before baking per the instructions. You may need to add several minutes to the total time since it is baking from a chilled state.
Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 477mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 541IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 1mg
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