Hash Brown Casserole

The hash brown casserole has been around for a LOT of years.  There are some variations of it, but this one has been my favorite for as long as I have been cooking!

Tonight, I served it with a grilled pork tenderloin, but I also love it with ham or pork chops.  I’ve eaten it as a breakfast casserole, too.  It’s very easy to put together and can be made ahead. (Which of course makes it a favorite of mine!)

My recipe is topped with a cornflake topping, but if I happen to run out, I have used grated cheese or cracker crumbs on top.  I do prefer the cornflakes for the crispiness and texture!




Hash brown Casserole



  • 20 ounce package frozen hash browns, partially thawed
  • 1 stick butter, melted
  • 1 can cream of chicken soup diluted with 1/2 can of water
  • 2 cups sour cream
  • 1/2 cup onions, finely diced
  • 2 cups cheddar cheese, grated
  • 1 teaspoon salt


  • 2 cups cornflakes, crushed
  • 1 stick butter, melted



Mix all casserole ingredients together.

Pour into greased 9×13 inch pan.

Mix topping ingredients together.

Sprinkle on top of casserole.

Bake at 350 °F for 1 hour.