Description
Hash brown casserole is a creamy, cheesy comfort dish made with shredded potatoes, melty cheddar, sour cream, and a savory soup base. Perfect for breakfast, brunch, or dinner, it’s an easy crowd-pleaser for holidays, potlucks, or family meals.
Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded cheddar cheese, divided
- 1/2 cup butter, melted
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 cup crushed cornflakes or breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder if using.
- Stir in the thawed hash browns and 1 1/2 cups of the shredded cheddar cheese until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with remaining 1/2 cup of cheese. If using, sprinkle crushed cornflakes or breadcrumbs evenly over the top.
- Bake uncovered for 45 minutes, or until golden brown and bubbly.
- Let cool for 5–10 minutes before serving.
Notes
Thaw hash browns completely and drain excess moisture for best texture.Use cream of mushroom or celery soup for a vegetarian version.For a lighter casserole, use Greek yogurt in place of sour cream and reduced-fat cheese.Add diced jalapeños, bell peppers, or mushrooms for extra flavor and nutrition.Make ahead and refrigerate unbaked up to 24 hours; bake when ready.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
