Description
Hashbrown Casserole is a comforting, cheesy, and creamy baked dish made with shredded hashbrowns, cheese, and a flavorful cream sauce — perfect for breakfast, brunch, or as a hearty side dish.
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 unsalted butter, melted
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup crushed cornflakes or buttery crackers (optional topping)
- 2 tablespoons melted butter (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper.
- Stir in the hashbrowns and shredded cheddar cheese until well combined.
- Spread the mixture evenly in the prepared baking dish.
- If using the optional topping, combine crushed cornflakes or crackers with 2 tablespoons melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 45–50 minutes or until hot and bubbly with a golden top.
- Let rest for 5 minutes before serving.
Notes
- For a vegetarian version, use cream of mushroom soup.
- Can be made ahead and refrigerated overnight before baking.
- Add diced ham or cooked bacon for a heartier main dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
