Description

When you’re craving pure comfort, few dishes satisfy quite like a creamy, cheesy hash brown bake. This Creamy & Delicious Cheddar Cream Hash Browns recipe combines tender shredded potatoes, rich sour cream, and sharp cheddar for a dish that’s both indulgent and heartwarming. Perfect for family brunches, Sunday dinners, or potluck gatherings, it’s the kind of dish that brings people together around the table — warm, golden, and bubbling with flavor.

Ingredients

Scale

- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1 can (10.5 ounces) condensed cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1/2 cup unsalted butter, melted
- 1/2 cup finely chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 cup crushed cornflakes or breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the thawed hash browns, shredded cheddar, sour cream, condensed soup, melted butter, and chopped onion.
Season with garlic powder, onion powder, salt, pepper, and paprika. Stir until evenly mixed.
Spread the mixture evenly in the prepared baking dish, smoothing the top.
In a small bowl, mix crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter until coated.
Sprinkle the buttery topping evenly over the casserole.
Bake uncovered for 45–55 minutes, or until the top is golden and the edges are bubbling.
Let the casserole rest for 5–10 minutes before serving.

Notes

For a vegetarian version, use cream of mushroom or cream of celery soup.
Freshly shredded cheese melts better than pre-packaged cheese and gives a smoother texture.
Make it ahead: Prepare the casserole, cover tightly, and refrigerate overnight. Bake the next day as directed.
For a crispier topping, use panko breadcrumbs or crushed crackers instead of cornflakes.
Leftovers can be stored in the fridge for up to 4 days and reheated in the oven for best results.

Prep Time: 15 minutes
Cook Time: 50 minutes