Description
Hash Brown Casserole is a creamy, cheesy, and comforting dish made with shredded potatoes, sour cream, and cheese. Perfect for breakfast, brunch, or as a hearty dinner side, it’s easy to prepare, freezer-friendly, and a guaranteed crowd-pleaser.
Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup (or homemade equivalent)
- 1 cup sour cream
- 1/2 cup butter, melted
- 1/2 cup onion, finely chopped
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 1/2 cups crushed cornflakes or breadcrumbs (optional)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, chopped onion, salt, pepper, and garlic powder if using.
- Stir in shredded cheddar cheese and thawed hash browns until well combined.
- Spread the mixture evenly into the prepared baking dish.
- (Optional) In a small bowl, mix crushed cornflakes or breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 45–50 minutes, until hot, bubbly, and lightly golden on top.
- Let cool for 5–10 minutes before serving.
Notes
Use Greek yogurt instead of sour cream for a lighter version.Add chopped green peppers or jalapeños for extra flavor and color.Can substitute cream of mushroom or cream of celery soup for variety.Top with extra shredded cheese before baking for more cheesiness.Assemble and refrigerate up to 24 hours in advance before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
