Description

A comforting and hearty dish, hashbrown casserole combines shredded potatoes with creamy, cheesy, and savory ingredients, perfect for breakfast, brunch, or dinner. Here’s a classic version that’s easy to customize.

Ingredients

Units Scale

1 (30 oz) bag frozen hashbrowns, thawed
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup melted butter
1/2 cup chopped onion
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 cup crushed cornflakes (optional topping)
2 tbsp melted butter (for topping, optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hashbrowns, cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper.
Mix well until all ingredients are fully combined.
Spread the mixture evenly in the prepared baking dish.
If using cornflake topping, mix crushed cornflakes with 2 tbsp melted butter and sprinkle over the top.
Bake uncovered for 45-50 minutes, or until the top is golden and the casserole is bubbly.
Let it rest for 5-10 minutes before serving.

Notes

You can substitute cream of mushroom soup for a vegetarian version.
Add diced ham, bacon, or cooked sausage for extra protein.
Use fresh shredded potatoes if preferred, but squeeze out excess moisture first.
This dish freezes well; thaw before baking.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg