Cheesy Hash Brown Casserole

I love breakfast casseroles that are quick and easy to make. Especially when you can make it ahead of time and bake it the day of. That was what I was after when trying to decide what sort of casserole dish I could make for my MOPS group. I was planning on making the pumpkin spice donuts but wanted to make something else.  Something with that down home, probably not good for you because there’s way too much butter and cheese in it but you just can’t help yourself kind of dish. I then remembered the cheesy hash brown casserole dish that my dad makes and it has always been a hit so I decided to make that as well.  Little did I know, that this would be so popular. Afterwards, when I went to pick up my dish (and secretly hoping there might be just a smidge of the casserole left) I found that it was all gone! Glad to know the ladies enjoyed it :)

Here’s the recipe…

Cheesy Hash Brown Casserole


  • One bag (2 pounds) thawed Ore Ida Southern Style Diced Potato Hash Browns
  • 16 ounces (2 cups) light sour cream
  • 1 can (10 ¾ ounces) cream of chicken soup
  • 2 cups shredded sharp cheddar cheese (save 2/3 cup or so to sprinkle on top of casserole)
  • 1 ½ sticks of butter (¾ cup), melted & divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Dash of onion salt (to your liking)
  • Dash of garlic powder (to your liking)
  • 2 cups corn flakes, crushed


  • Preheat oven to 350 degrees
  • In a large bowl, mix all ingredients except 2/3 cup of cheese, corn flakes and ½ stick of butter.
  • Spread mixture into greased 9 x 13” baking dish
  • Sprinkle remaining cheese (2/3 cup or so) on top of casserole
  • Mix ½ stick melted butter and the crushed corn flakes and sprinkle on top of casserole to add that crunchy goodness (***Since I made this dish the night before, I did all of the above steps, but held off on this step until the morning I cooked it.)
  • Bake at 350 for 45 minutes or until hot and bubbly. Serve hot.

Related posts: