Cheesy Hashbrown Potato Casserole

Cheesy potato casserole is a hash brown potato casserole that is a wonderful side dish. You can put this together so quickly. I love to bring this casserole to a potluck dinner. There is never any leftover cheesy potato casserole to bring home.

hash brown casserole

Cheesy Potato Casserole

This casserole is great for holiday dinners, especially Easter and Thanksgiving. It pairs perfectly with ham and turkey.

The buttery cornflake crust adds a nice crunch to the cheesy hashbrown filling. It’s difficult to stop at one helping. Put it on the table and watch it disappear!

Watch the video to see how easy it is to make:

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Hash Brown Casserole

hash brown casserole

Cheesy Potato Casserole

This cheesy hashbrown potato casserole a potluck favorite for so many of us, and best of all it is easy to put together.
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: Mashed potatoes
Servings: 10
Calories: 784kcal

Ingredients

  • 2 pounds frozen hash browns
  • 14 ounces chicken broth
  • 32 ounces shredded Sharp Cheddar cheese
  • 1 cup chopped sweet onion
  • 16 ounces sour cream
  • 4 ounces butter
  • 2 cups crushed corn flakes

Instructions

  • Preheat oven to 350 degrees. 
  • In a large bowl mix the hash brown potatoes, half of the shredded cheddar cheese, chopped onion, sour cream, and chicken broth. In a small saucepan melt 1/2 cup of butter. When the butter is melted add crushed corn flakes.
  • Pour potatoes in a 9 x 13-inch baking dish, sprinkle with remaining cheese. Spread the melted butter and cornflake crust ton top of the potato and cheese mixture. Cover dish with aluminum foil. Bake for 60 minutes or until the topping becomes golden brown. Remove from oven and let stand for 15 minutes before serving to all the cheese to congeal before serving. Thanks to Gregory Braun for sharing this recipe.

Nutrition

Calories: 784kcal | Carbohydrates: 59g | Protein: 29g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 143mg | Sodium: 1192mg | Potassium: 541mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2320IU | Vitamin C: 21.4mg | Calcium: 725mg | Iron: 15.4mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Coleen Keefer

    5 stars
    This recipe is great. I have been making it for a long time. I used to not put the butter or chicken broth in it. Then I started adding the butter and it made a huge difference. Very good. Since
    the taste was so much better with the butter I never bothered with the chicken broth, I don’t think that is necessary.

  2. Sue Foucault

    I’ve had this dish many times but have never made it. I plan on making it for a gathering soon. But you do not list the size of the large bag of Or Ida hash browns….how many ounces is that bag?

    Thank you!!

  3. fedup222

    Chicken Broth? My recipe call for a can of Cream of Chx soup and opt potato chips on top not cereal. Cheese is cut down to 16oz also.

    • stephaniemanley

      I think this recipe has a lot of variations. This version is very tasty, just like your version sounds.

    • Wendy

      Then obviously this is a different recipe then yours… At King’s restaurant,Its made with chicken broth,Not cream of chicken soup,ask any waitress!!!

  4. Kd5kids

    Interesting. I have 2 different versions of this type of casserole. Here in Utah, they call them funeral potatoes cause you can make huge pans to take for funeral suppers. Anyhow, I have never heard of using the chicken broth. One I have calls for just making a simple white sauce and the other is actually sour cream and a can of cheddar cheese soup. I bet the chicken broth would have a good flavor to it.

  5. Pam

    We have taken leftover ham from dinner and cubed it and put it in this, it is really awesome. We have also but bacon in it that makes a good breakfast casserole.

  6. I call them heart attack potatoes

    If you really want to make this a must have for dinners and family get togethers, get a 16 oz can of French’s Fried Onions and put that on top for the last 10 minutes of booking. Trust me, it’s out of this world

  7. Chris Patty

    This a great recipe and very very good. I have had this recipe twice. The first time I used the 16oz of chicken broth and it was way to runny, but the second time I used half of what the recipe called for and it came out perfect.

  8. Heather

    I’ve had it with the frosted flakes and it was amazing. and I like the chunky hashbrowns that have the red and green peppers in it. I thought it would be bad with the frosted flakes but a friend of mine made it and I loved it.

  9. Stacieshae

    Trust me…..don’t use frosted flakes…only use cornflakes but do use cream of chicken soup and not chicken broth as the recipe states above… My family as been eating this recipe for over 30 years and it is our favorite!!!!!

  10. megan

    Sounds weird but if you use frosted flakes instead of the plain flakes it tastes alot better. Also if you are a vegetarian it works without the cream of chicken. I just use extra butter in place.

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