Description
This creamy and crispy hashbrown casserole is the ultimate comfort food, perfect for breakfast, brunch, or as a savory dinner side. It’s rich, cheesy, and full of warm flavors the whole family will love.
Ingredients
Scale
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup (1 stick) unsalted butter, melted
- 1 small yellow onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup crushed cornflakes (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix thawed hashbrowns, soup, sour cream, cheese, butter, onion, salt, pepper, and garlic powder until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle crushed cornflakes on top if using.
- Bake uncovered for 45–50 minutes or until bubbly and golden brown on top.
- Let it rest for 10 minutes before serving.
Notes
- Use freshly shredded cheese for better melt and flavor.
- Make ahead by assembling the night before and baking the next day.
- Leftovers reheat well in the oven or microwave.
- Customize with added vegetables or spices for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: hashbrown casserole, breakfast casserole, cheesy potatoes, comfort food