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A delicious Chicken Bacon Ranch Casserole in a glass dish, topped with melted cheese, crispy bacon, and fresh green onions.

Cheesy Smoked Gouda Hashbrown Casserole

This comforting hashbrown casserole features a creamy, cheesy base with tangy sour cream and rich smoked Gouda, topped with a buttery, crispy cornflake crust. Perfect for breakfast, brunch, or a hearty side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Comfort Food
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 30 oz Frozen Shredded Hashbrowns thawed completely and squeezed dry
  • 1 can Cream of Chicken Soup 10.5 oz, undiluted (or cream of mushroom for vegetarian)
  • 1 cup Sour Cream full-fat for best results
  • 1/2 cup Unsalted Butter melted
  • 1/2 cup Yellow Onion finely chopped
  • 2 cloves Garlic minced
  • 1 cup Shredded Smoked Gouda Cheese
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 tsp Paprika smoked paprika optional
For the Crispy Topping
  • 2 cups Cornflakes lightly crushed
  • 1/4 cup Unsalted Butter melted

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Small Mixing Bowl
  • Measuring cups and spoons
  • Frying pan (optional, for sautéing onion)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Ensure your frozen hashbrowns are completely thawed. Place them in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This is crucial for a crispy casserole.
  3. In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/2 cup melted butter, finely chopped onion, minced garlic, salt, black pepper, and paprika. Stir until well combined and smooth.
  4. Stir in both the shredded smoked Gouda and sharp cheddar cheeses into the creamy mixture, reserving about 1/4 cup of each cheese for later, if desired, for an extra cheesy top layer.
Assembly & Baking
  1. Gently fold the dried hashbrowns into the soup and cheese mixture until they are evenly coated.
  2. Pour the hashbrown mixture into the prepared baking dish and spread evenly.
  3. In a small bowl, combine the lightly crushed cornflakes and the remaining 1/4 cup melted butter. Stir until the cornflakes are evenly coated.
  4. Sprinkle the buttery cornflake mixture evenly over the top of the hashbrown casserole. If you reserved some cheese, sprinkle it on top of the cornflakes now.
  5. Bake for 45-55 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely tent it with aluminum foil.
  6. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This helps it set and makes it easier to scoop.

Notes

For a vegetarian option, use cream of mushroom soup and vegetable broth instead of cream of chicken. You can also add cooked, crumbled bacon or diced ham to the mixture for extra flavor and protein. The casserole can be assembled a day ahead, covered, and refrigerated. Add the topping just before baking.