Hashbrown Casserole
Creamy, cheesy, and comforting, this Hashbrown Casserole is a classic side dish that’s perfect for potlucks, brunches, and holiday gatherings. Made with shredded potatoes, sour cream, cheese, and a buttery topping, it’s irresistibly rich and satisfying—and always a crowd-pleaser
Ingredients
- 1 30 oz bag frozen shredded hashbrowns, thawed
- 1 10.5 oz can cream of chicken soup
- 1½ cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup finely chopped onion
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
- 4 tablespoons unsalted butter melted
- 1 cup crushed cornflakes or Ritz crackers for topping
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
- Mix the base: In a large mixing bowl, combine cream of chicken soup, sour cream, melted butter (4 tbsp), cheddar cheese, onion, garlic powder, salt, and pepper. Mix until smooth.
- Add hashbrowns: Fold in the thawed hashbrowns and mix until fully coated.
- Transfer to dish: Spread the mixture evenly into the prepared baking dish.
- Add topping: In a small bowl, mix crushed cornflakes (or crackers) with 2 tablespoons melted butter. Sprinkle over the casserole.
- Bake: Bake uncovered for 45–50 minutes, or until hot, bubbly, and golden on top.
- Cool slightly: Let rest for 5–10 minutes before serving.
Notes
- Make ahead: Assemble the casserole the night before, refrigerate, and bake the next day.
- Customize it: Add diced ham, cooked bacon, or green chiles for variation.
- Vegetarian option: Use cream of mushroom soup instead of cream of chicken.
- Crispier topping: Broil the last 2–3 minutes for extra crunch.
- Storage: Refrigerate leftovers for up to 4 days. Reheat in the oven or microwave.