Cheesey Hashbrown Casserole
Prep time
Cook time
Total time
A fast and easy alternative to scalloped potatoes. The flavor is outstanding and the cheese adds such a nice richness. A perfect side with ham, meatloaf, chicken, beef, and even fish!
Serves: 8-10
  • 2 lb Frozen hasbrown potatoes
  • 2 can Cream of Chicken Soup
  • 12 oz Sour Cream
  • 2 cup Grated Sharp Cheddar Cheese
  • ¼ cup Butter, melted
  • ½ small Onion, chopped
  • 1 cup Crushed Corn Flakes
  • ½ cup Pepperjack Cheese, shredded
  1. Chop onion and add to melted butter. Saute' in the microwave for 1 to 2 minutes on high.
    Thaw frozen hashbrowns. In a large bowl, while potatoes are still cold, mix all ingredients except the corn flakes.
  2. Grease 9"x13" baking pan. Add mixture to pan and smooth lightly. Cover with a light dusting of crushed corn flakes. At this point the potatoes can be refrigerated for up to 24 hours before baking. When ready to bake, remove from refrigerator for 30 minutes or so. Bake at 350 degrees F. for 1 hour until nicely browned and bubbly.
*  Pepperjack cheese adds a little bit of heat and blends well with the sharp cheddar, but it is optional.  This dish is great with or without the pepperjack.

** Make sure frozen potatoes are thawed, but still cold when mixing them up.
Recipe by Pray Cook Blog at