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This Dump-and-Bake Hash Brown Breakfast Casserole is an easy brunch recipe that’s ready for the oven with just 5 minutes of prep! Made with sour cream and cheese, and finished with buttered Corn Flakes on top, this decadent dish is a simple solution for cozy holiday mornings.
My friend Jackie shared this recipe with me not long ago, which originally came from her niece. Jackie’s niece, Kelly, submitted the recipe to a cookbook that the local high school students were putting together as a fundraiser. So many of the best recipes come from local cookbooks, through friends and family, and via word of mouth! You know that these are the tried-and-true recipes that have been prepared over and over again, and that are always crowd pleasers.
Best of all, this classic hash brown breakfast casserole is suitable for just about any occasion — and any time of day. Whether it’s Christmas morning, New Year’s Day, a bridal shower, a baby shower, Sunday post-church brunch, or a busy weeknight “breakfast for dinner,” this hearty potato dish is always a welcome addition at the table!
How to Make Hash Brown Casserole with Sour Cream:
This easy hash brown casserole is made with sour cream, cheese, condensed cream of chicken soup, butter, and a package of frozen Ore Ida shredded potatoes.
You really just stir everything together and pop it in the oven…and that’s why we call it “dump-and-bake!”
First, whisk together the grated cheese, melted butter, sour cream, condensed soup, and pepper.
Fold in the thawed, shredded hash brown potatoes until completely combined. Transfer the potato mixture to a large baking dish.
Next, the topping! Every good hash brown casserole is made with Corn Flakes on top, right?!
Simply stir together 2 cups of coarsely crushed Corn Flakes with 2 tablespoons of melted butter.
Sprinkle the Corn Flakes over the potato mixture in the dish, and your work is done! The casserole bakes at 350 degrees F for about 40-45 minutes.
Can Hash Brown Casserole be Made the Night Before?
Yes! Assemble the dish in advance and keep it covered in your refrigerator overnight. Allow it to come to room temperature in the morning, and then bake according to the instructions below.
Can Hash Brown Casserole be frozen?
Yes! You can safely freeze this hash brown breakfast casserole before baking. Thaw in the refrigerator overnight before proceeding with the baking instructions below.
Alternatively, you can freeze the casserole after baking as well! Allow a baked casserole to come to room temperature before wrapping tightly and freezing for up to 3 months.
How to Reheat Hash Brown Casserole:
To reheat leftovers or to reheat a previously baked (and then frozen) hash brown casserole, bake in the oven at 350 degrees for approximately 30 minutes, or until heated through. If you would like to prevent further browning on top, simply place a loose cover of foil over top of the casserole while it’s reheating in the oven.
What goes with Hash Brown Breakfast Casserole?
Is there anything better than sitting down with a hot cup of coffee on a lazy weekend to a big breakfast spread — complete with a creamy hash brown casserole, buttermilk biscuits, a baked omelet, fruit, and little something sweet like Overnight Cinnamon Roll Monkey Bread?
It’s one of those meals that feels like a giant hug, warming you from the inside! Here are some additional easy recipes that pair nicely with the Hash Brown Breakfast Casserole:
- Easy Frittata with Cheddar and Chives
- Baked Sausage and Cheese Omelet
- Dump-and-Bake Easy French Toast Casserole
- Cranberry Baked Oatmeal
- Mint Julep Fruit Salad
- or for a casual meal any day of the week, serve the casserole with simple scrambled eggs and a side of fruit!
Dump-and-Bake Hash Brown Breakfast Casserole
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 cup plus 2 Tablespoons melted butter, divided
- 16 ounces sour cream
- 1/2 teaspoon pepper
- 1 can (10.5 ounces) condensed cream of chicken soup, NOT diluted
- 2 cups coarsely crushed Corn Flakes cereal (I used about 3 1/2 cups of whole Corn Flakes to equal 2 cups crushed)
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk or stir together shredded cheese, 1/2 cup of the melted butter, sour cream, pepper and condensed soup.
- Fold in the thawed shredded potatoes. Transfer potato mixture to the prepared baking dish.
- Next, prepare the topping for the casserole by combining the crushed Corn Flakes with the remaining 2 tablespoons of melted butter in a small bowl until the cereal is coated. Sprinkle on top of the potato mixture in the baking dish.
- Bake, uncovered, for 40-45 minutes (or until heated through and topping is browned).