Description
Hashbrown Casserole is a creamy, cheesy comfort food made with tender shredded potatoes baked until golden and bubbly. This easy hashbrown casserole recipe is perfect for breakfast, brunch, or as a hearty side dish for family dinners and holiday gatherings.
Ingredients
1 (30 oz / 850 g) frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup butter, melted
1/2 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a baking dish.
In a large mixing bowl, combine thawed hashbrowns, cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until well combined.
Transfer the mixture into the prepared baking dish and spread evenly.
Bake for 40–45 minutes, or until the top is golden and the casserole is hot and bubbly.
Let cool slightly before serving.
Notes
Make sure hashbrowns are fully thawed and drained to avoid excess moisture.For a crispy topping, add crushed cornflakes or breadcrumbs mixed with melted butter before baking.Swap cream of chicken soup with cream of mushroom for a vegetarian version.Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months
