Hash Brown Potato Casserole

This is the potato casserole that shows up at every potluck, church supper, and holiday table in the South. And there’s a reason it never goes out of rotation.

Frozen cubed hash browns get mixed with melted butter, sour cream, cream of chicken soup, cheddar cheese, and minced onion. Everything goes into a big baking dish, gets sprinkled with parsley and paprika for color, then topped with a generous layer of crushed cornflakes.

That cornflake crust is the whole point. It bakes into a buttery, crunchy lid over the creamy, cheesy potato filling underneath. The contrast between the two textures is what makes this dish addictive.

One hour in the oven and it comes out bubbling around the edges with a deep golden top.

Kitchen Tips

• Thaw the hash browns completely before mixing. Frozen potatoes release water as they bake, and you’ll end up with a soupy casserole.
• Crush the cornflakes by hand, not in a food processor. You want irregular pieces, some large and some small, for varied crunch.
• Let it rest for 10 minutes after baking so the filling sets slightly and doesn’t run when you scoop it.

Variations

• Use cream of mushroom soup instead of cream of chicken for a richer, earthier base.
• Add diced ham or crumbled bacon to the potato mixture for a heartier, protein-packed version.
• Top with buttered Ritz cracker crumbs instead of cornflakes for a richer, more buttery crust.