Description
A creamy, cheesy hashbrown casserole that’s perfect for breakfast, brunch, or as a comforting side dish.
Ingredients
Units
Scale
- 1 (32 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix together hashbrowns, cheese, soup, sour cream, melted butter, onion, garlic powder, salt, and pepper until well combined.
- Spread the mixture evenly into the prepared baking dish.
- If using, mix crushed cornflakes or breadcrumbs with 2 tablespoons melted butter and sprinkle over the top of the casserole.
- Bake for 45-50 minutes, or until the casserole is hot and bubbly and the top is golden brown.
- Let it rest for 5 minutes before serving.
Notes
- Use cream of mushroom soup for a vegetarian version.
- Add cooked bacon or diced ham for extra protein.
- Can be made a day in advance and refrigerated until baking.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg