Hash Brown Casserole Recipe

Preheat and prepare potatoes

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (or similar) baking dish with butter or cooking spray. If frozen hash browns are still icy, let them thaw in the refrigerator or at room temperature until soft but not warmed; squeeze out excess moisture using a clean kitchen towel or paper towels so the mixture isn't watery.

Cook onion (optional step)

In a small skillet over medium heat, melt 1 tablespoon of the butter and sauté the finely diced onion until softened and translucent, about 4–5 minutes. This mellows onion flavor — you can skip and use raw onion if preferred.

In a large mixing bowl, combine the thawed, drained hash browns, sour cream, condensed cream of chicken soup, the remaining melted butter (reserve 2 tablespoons for the topping), cooked onions (or raw diced onion if you didn't sauté), 1 1/2 cups of the shredded cheddar cheese, salt, black pepper, garlic powder, and chopped chives (if using). Stir until ingredients are evenly distributed and mixture is creamy. Taste and adjust salt/pepper as needed.

Transfer the mixture into the prepared baking dish and spread into an even layer. Smooth the top with a spatula so the topping will adhere evenly.

Prepare crunchy topping

In a small bowl, mix the crushed cornflakes or panko breadcrumbs with the melted 2 tablespoons butter, grated Parmesan, and paprika (if using). Toss until evenly coated and crumbly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the casserole, then distribute the prepared crunchy topping in a single layer on top.

Bake

Place the casserole in the preheated oven and bake for 30–40 minutes, until the casserole is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, loosely tent the dish with foil for the last 5–10 minutes.

Rest & serve

Remove the casserole from the oven and let it rest for 10 minutes to set. Garnish with additional chopped chives if desired. Cut into portions and serve warm.