Cheesy and creamy hashbrown casserole topped with a buttery cornflake topping. The perfect holiday breakfast!
#1: I made this for our Christmas breakfast in 2013 and made the following alterations. I used the 28 oz. bag of Yukon Select Hashed Browns (Alexa brand) which have garlic, onion, white pepper and sea salt. I used a can of cream of celery soup instead of chicken. I added just a bit of shredded cheese to the top before adding the cornflake topping.
#2 (Our Favorite): I made this variation in March of 2014. I used a 28 oz. bag of Crispy Seasoned Potato Puffs (Alexa brand) which have seasonings of roasted garlic, black pepper, sour cream and chives. I used a can of cream of celery soup. This has a much better flavor I have found than the chicken. I added some dried minced onion instead of chopped fresh onion.
I added one diced cured ham steak and mixed that in with all the hashbrown casserole ingredients. To the top, I added a thin layer of a shredded cheddar, then the cornflake topping as directed. Far and away this has been our favorite way to make this casserole.
Recommended Comforting Casseroles
Cheesy Hashbrown Casserole with Corn Flake Topping
- 9″x13″ Baking Pan
- 2 lbs. hashbrowns thawed
- 3/4 cup butter, melted and divided
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup chopped onion
- 10 3/4 ounce can cream of celery soup
- 2 cups sour cream (regular or light)
- 2 cups grated sharp cheddar cheese
- 2 cups crushed corn flakes
- Preheat oven to 350-f degrees. Lightly spray a 9″x13″ baking dish with cooking spray.
- In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into baking dish.
- Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
- Bake at 350 degrees, uncovered, for 1 hour. Serve hot.
Nutritional information not guaranteed to be accurate.