Cheesy Sour Cream Potato Casserole with Crunchy Cornflake Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 bag (32 oz) frozen shredded hash brown potatoes, thawed and patted dry
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups (16 oz) full-fat sour cream
• 2 cups (8 oz) shredded sharp cheddar cheese, divided
• 1/2 cup (1 stick) unsalted butter, melted and divided
• 1/2 cup finely chopped yellow onion
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 cups lightly crushed cornflakes cereal
• Optional: 1/2 tsp paprika, chopped chives or parsley for garnish

Do This

• 1. Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• 2. In a large bowl, whisk together soup, sour cream, 1/4 cup melted butter, onion, garlic powder, salt, pepper, and 1 1/2 cups cheddar.
• 3. Fold in thawed, patted-dry hash browns until evenly coated.
• 4. Spread mixture into baking dish and smooth the top. Sprinkle remaining 1/2 cup cheddar evenly over.
• 5. In a separate bowl, toss crushed cornflakes with remaining 1/4 cup melted butter. Scatter over casserole.
• 6. Bake uncovered for 45–50 minutes, until bubbling at the edges and the cornflake topping is deep golden and crisp. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Ultra-creamy potatoes folded with sour cream, cheddar, and a cozy, savory sauce.
• A shatteringly crisp, buttery cornflake topping that contrasts perfectly with the soft interior.
• Uses simple, affordable pantry staples and frozen hash browns for easy prep.
• Ideal for family dinners, potlucks, holidays, or any night you need serious comfort food.

Grocery List

• Produce: 1 small yellow onion (for 1/2 cup finely chopped), fresh chives or parsley (optional garnish)
• Dairy: 2 cups sour cream, 2 cups sharp cheddar cheese, 1 stick unsalted butter
• Pantry: 1 bag (32 oz) frozen shredded hash brown potatoes, 1 can condensed cream of chicken soup, cornflakes cereal, garlic powder, kosher salt, black pepper, paprika (optional)

Full Ingredients

Potato Casserole Base

• 1 bag (32 oz / 907 g) frozen shredded hash brown potatoes, completely thawed and patted very dry
• 1/2 cup (1 stick / 113 g) unsalted butter, melted and divided (1/4 cup for filling, 1/4 cup for topping)
• 1/2 cup finely chopped yellow onion (about 1 small onion)
• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• 2 cups (16 oz / 454 g) full-fat sour cream
• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese, divided
• 1 tsp garlic powder
• 1 tsp kosher salt (or 3/4 tsp table salt), plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp paprika for a gentle warmth and color

Buttered Cornflake Topping

• 3 cups cornflakes cereal, lightly crushed (measure after crushing)
• 1/4 cup of the melted unsalted butter (from above)

Optional Add-Ins & Garnishes

• 2–3 tbsp chopped fresh chives or flat-leaf parsley, for serving
• 1/2 cup cooked, crumbled bacon or diced ham, folded into the potato mixture
• Extra black pepper, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Position a rack in the center of your oven and heat to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. This helps the casserole release cleanly and gives the edges a nice, lightly browned crust.

Step 2: Thaw and dry the hash browns

If your hash browns are still frozen, spread the 32 oz bag of shredded potatoes out on a large baking sheet or in a wide bowl and let them sit at room temperature for 20–30 minutes, or defrost them in the refrigerator overnight. Once thawed, pat them very dry with clean kitchen towels or paper towels. Removing excess moisture keeps your casserole from becoming watery and helps it bake up rich and creamy instead of soupy.

Step 3: Make the creamy cheese sauce

In a large mixing bowl, combine the condensed cream of chicken soup, 2 cups sour cream, 1/4 cup melted butter (half of the total), chopped onion, garlic powder, kosher salt, black pepper, and paprika (if using). Whisk or stir until smooth and fully blended.

Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for sprinkling on top. The mixture will be thick and luxurious; this is what will coat every strand of potato and make the casserole ultra-creamy.

Step 4: Fold in the potatoes

Add the thawed, dried hash brown shreds to the bowl with the sauce. Using a large spatula or wooden spoon, gently fold the potatoes into the creamy mixture until everything is evenly coated. Try not to mash the potatoes; you want to keep some texture so the finished casserole has distinct strands of potato within the creamy sauce.

If you are adding any optional mix-ins like cooked bacon or diced ham, fold them in now.

Step 5: Assemble the casserole

Transfer the potato mixture to the greased 9×13-inch baking dish. Spread it out into an even layer, gently pressing it into the corners and smoothing the top so it bakes uniformly. Sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface. This layer of cheese will melt underneath the cornflake topping and help everything bubble together beautifully.

Step 6: Make the crunchy buttered cornflake topping

In a medium bowl, add the 3 cups lightly crushed cornflakes. Drizzle the remaining 1/4 cup melted butter over the cereal. Use a spoon or your hands to toss until all the flakes are evenly coated in butter. You want the cornflakes to be lightly crushed, not crumbs, so they bake up in big, crunchy, golden pieces.

Scatter the buttered cornflakes evenly over the top of the cheese-covered potatoes. Try to cover the entire surface so every serving gets some of that crunchy, buttery topping.

Step 7: Bake until bubbly and golden

Place the dish on the center rack of the preheated oven. Bake, uncovered, for 45–50 minutes, or until the casserole is deeply bubbling around the edges and the cornflake topping is a rich golden brown. If the topping is browning too quickly near the end, you can tent loosely with foil for the last 5–10 minutes.

Remove the casserole from the oven and let it rest for 10 minutes. This short rest allows the creamy sauce to thicken slightly so the squares hold together when served, while still staying wonderfully rich and gooey inside.

Sprinkle with chopped chives or parsley and a final grind of black pepper, if desired. Scoop generously and serve warm.

Pro Tips

• Dry potatoes = better texture. Make sure the hash browns are fully thawed and patted dry. Excess water dilutes the sauce and prevents the casserole from setting well.
• Shred your own cheese. If possible, grate cheddar from a block. It melts smoother and creamier than pre-shredded cheese, which often contains anti-caking agents.
• Crush, don’t pulverize, the cornflakes. Aim for flaky, irregular pieces about the size of a fingernail. Too fine and you lose that dramatic, crunchy texture.
• Season to taste. The saltiness of soups and cheeses can vary. Taste the sauce before adding the potatoes and adjust salt and pepper if needed.
• Let it rest before serving. The casserole will be very hot and loose right out of the oven. A 10-minute rest helps it set slightly while staying luxuriously creamy.

Variations

• Smoky bacon ranch. Fold 1/2–3/4 cup cooked, crumbled bacon into the potato mixture and add 1–2 tbsp dry ranch seasoning in place of some of the salt and garlic powder.
• Spicy jalapeño cheddar. Stir in 1–2 seeded, finely chopped jalapeños and replace half of the sharp cheddar with pepper jack cheese. Add a pinch of cayenne for extra heat.
• Veggie-packed version. Fold in 1–1 1/2 cups small broccoli florets or mixed vegetables (thawed and patted dry if frozen). Use cream of mushroom soup to keep it vegetarian.

Storage & Make-Ahead

To store leftovers: Let the casserole cool to room temperature. Cover the dish tightly with foil or transfer portions to airtight containers. Refrigerate for up to 3–4 days. Reheat, covered, in a 350°F (175°C) oven for 20–25 minutes, or until heated through. If the topping has softened, uncover for the last 5–10 minutes to re-crisp.

To freeze baked casserole: Cool completely, then wrap well (first in plastic wrap, then in foil). Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) until hot in the center.

Make-ahead (unbaked): Assemble the casserole through spreading the potato mixture in the dish and sprinkling with the reserved cheddar, but do not add the cornflake topping yet. Cover tightly and refrigerate for up to 24 hours. When ready to bake, toss the cornflakes with melted butter, add on top, and bake at 350°F (175°C) for 50–60 minutes, until hot and bubbly.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe): about 500–550 calories; 30–35 g fat; 40–45 g carbohydrates; 14–18 g protein; 2–3 g fiber. Sodium will vary depending on the brand of soup, cheese, and added salt, but expect around 700–900 mg per serving. These numbers are estimates and will change with any substitutions or add-ins.