Description
This Cheesy Hashbrown Casserole is creamy, golden, and loaded with melted cheese. The perfect comfort dish for breakfast, brunch, or dinner — easy to make and always a crowd-pleaser!
Ingredients
Main Ingredients:
- 1 (32 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups sour cream
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- ½ cup melted butter
- ½ cup finely chopped onion
- ½ teaspoon garlic powder
- Salt and pepper to taste
Optional Topping:
- 1 cup crushed cornflakes or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - Combine the Ingredients
In a large bowl, mix the hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Stir until well combined. - Add Cheese
Fold in 1½ cups of shredded cheese, saving the remaining ½ cup for topping. - Assemble the Casserole
Spread the mixture evenly into your prepared baking dish. Top with the reserved cheese. - Optional Crunchy Topping
Mix the crushed cornflakes or breadcrumbs with melted butter and sprinkle over the casserole. - Bake
Bake uncovered for 45–50 minutes or until the top is golden and bubbly. - Serve and Enjoy
Let it cool for about 10 minutes before serving. Garnish with chopped chives or parsley for extra color.
Notes
- Thaw your hashbrowns completely and pat them dry to prevent excess moisture.
- Use freshly shredded cheese for a smoother, creamier texture — pre-shredded cheese can contain anti-caking agents.
- For a meatier version, stir in cooked bacon, ham, or sausage.
- Spice it up with diced jalapeños, a pinch of cayenne, or pepper jack cheese.
- To make it vegetarian, substitute the soup with cream of mushroom or cream of celery.
- Prep Time: 15 minutes
- Cook Time: 50 minutes