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Creamy and delicious, this delectable, make-ahead Cheesy Hash Brown Casserole has a crunchy corn-flake topping. Great for feeding a whole crowd at brunch or breakfast!


  • 1 (2-pound) package frozen hash brown potatoes, thawed
  • 4 tablespoons butter or margarine, melted
  • 1 (10-ounce) can condensed cream of onion soup
  • 1 cup reduced fat sour cream
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cups shredded sharp Cheddar cheese
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes cereal


  1. Preheat oven to 350 degrees.
  2. In a 3.5- or 4-quart temp-tationsĀ® baking dish, combine potatoes, 2 tablespoons melted butter, cream of onion soup, sour cream, onion, bell pepper, Cheddar cheese and black pepper. Mix well and spread evenly throughout the dish.
  3. Toss cornflakes in the remaining melted butter and sprinkle over top of casserole.
  4. Bake 40 minutes or until browned and bubbling. Cool 10 minutes before serving.