The Best No-Fail Cheesy Hash Brown Casserole

When it comes to side dishes, the recipe for this no-fail cheesy hash brown casserole is simply the best. It’s sure to be a crowd-pleaser!

Plan Your Easter Brunch Menu With Ease

I’m joining my friends for part two of this month’s Easter brunch party, and today is all about the menu.

All of the recipes are linked at the bottom of the page, so be sure to read through to the end so you don’t miss one!

For those of you who are new, or hopping over from Michele’s blog, Vintage Home Designs, welcome, and thank you for stopping by. Quiche is one of my favorite breakfast dishes, and I can’t wait to try Michele’s delicious-looking recipe.

I’m Jen. A wife, momma of two, and lifelong Nebraskan. Here at MWLS, I love to share helpful decorating tips, seasonal decor, simple DIYs, homemade recipes, and more.

I’d love to learn more about you too, so be sure to say “hi” in the comments below or you can send me an email.

And, if you missed our party on Thursday, make sure you take some time to check out all of our Easter tables [HERE].

The Best No-Fail Cheesy Hash Brown Casserole

This tried and true recipe is another favorite that I’ve made for years. It’s from one of those old hometown church cookbooks, so you know it’s good!

You’ll often see this side dish on our table during the holidays, especially at Easter time. And if pairs perfectly with one of my other Easter faves, old-fashioned ham balls.

Ingredients For Cheesy Hash Brown Casserole

• 1 bag of frozen shredded hash browns, thawed (30 ozs.)
• 1/2 cup of unsalted butter, melted
• 1 container of sour cream (16 ozs.)
• 2 cups of shredded cheddar cheese
• 1 can cream of mushroom soup
• 2 tablespoons of minced, dried onion
• 1 tablespoon salt
• 1/2 tablespoon of black pepper
• 2 cups of corn flakes, crushed

How To Make The Best No-Fail Cheesy Hash Brown Casserole

First, grease a 9 x 13 baking dish and preheat your oven to 350℉. Then, in a large mixing bowl, dump in half of the thawed hash browns and set the bowl aside.

In a separate bowl mix the cream of mushroom soup, sour cream, onion, salt, pepper, melted butter, and cheese.

Pour half of the soup mixture over the potatoes. Then add the rest of the hash browns and the remaining soup mixture. Stir well until everything is combined.

To finish the cheesy hash browns, top them with crushed corn flakes. I like to pour my cereal into a plastic bag and use a rolling pin to crush it. The bottom of your measuring cup will work as a good crushing tool as well.

Bake the casserole for 60 minutes or until it’s bubbly and golden brown. Then dig in and enjoy!

The casserole is delicious as leftovers too! Just reheat a serving in the microwave until it’s warmed through. Leftovers will keep in the fridge and are best when eaten within 3-5 days.

More Easter Brunch Recipes

Thank you for joining us for this month’s supper club. I hope you enjoy each of the recipes we shared.

Next, visit our guest host, Jennifer, at Cottage on Bunker Hill to get the recipe for her asparagus, bacon, and egg mini croissants. They look absolutely mouth-watering! I can’t wait to give them a try.

And after you stop by Jennifer’s kitchen, don’t forget to visit my other supper club friends to see what they’ve prepared too! Just click on the recipes linked below.

Enjoy!

Easter Brunch Menu

Let’s take a look at the rest of the menu

Click on the links below to go to each post and to see all of the recipes from our Easter brunch.

Grapefruit Mimosa – The Ponds Farmhouse

Carmelized Pear Flatbread – Bricks ‘n Blooms

Veggie Quiche – Vintage Home Designs

Cheesy Hash Brown Casserole – Midwest Life and Style

Asparagus, Bacon, and Egg Mini Croissants – Cottage on Bunker Hill

Blueberry Lemon Delight Parfaits- Simply2Moms

Recipe for No-Fail Cheesy Hash Brown Casserole

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