Hashbrown Casserole
Creamy, cheesy, and irresistibly comforting—this hashbrown casserole is the ultimate side dish for breakfast, brunch, or even dinner. It’s the kind of recipe that disappears fast, so make extra if you’re feeding a crowd!
ingredients:
1 (30 oz) bag frozen shredded hashbrowns (thawed)
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup melted butter
1/2 small onion, finely chopped
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 cup crushed cornflakes or Ritz crackers (optional, for topping)
2 tablespoons melted butter (for topping)
structions:
1. Preheat oven
Set your oven to 350°F (175°C).
2. Mix the base
In a large bowl, combine soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Mix until smooth.
3. Add cheese and hashbrowns
Stir in shredded cheese and thawed hashbrowns until fully coated.
4. Spread into a dish
Pour the mixture into a greased 9×13 baking dish and smooth out the top.
5. Add a crunchy topping (optional)
In a small bowl, mix crushed cornflakes or Ritz crackers with melted butter. Sprinkle over the casserole for a crispy finish.
6. Bake
Bake uncovered for 45–50 minutes, or until hot and bubbly with golden edges.
7. Serve warm
Let it cool slightly before serving—it’s even better the next day!
“This dish brings back memories of Sunday mornings and cozy family brunches.”
tips:
- Add diced ham or cooked bacon to turn it into a main dish
- You can substitute cream of mushroom or celery soup for variation
- Use freshly grated cheese for best melt and flavor
FAQs:
Can I make this ahead of time?
Yes! Assemble it a day ahead, refrigerate, then bake when ready.
Can I freeze leftovers?
Definitely—freeze in portions and reheat when needed.
Is it okay to use fresh potatoes instead of frozen hashbrowns?
Yes, just shred and pat them dry first.
Cheesy, creamy, and oh-so-satisfying—this Hashbrown Casserole is a crowd-pleaser you’ll make again and again!
