Hashbrown casserole is a classic comfort dish, ideal for feeding a crowd or adding a cozy touch to your meal. With tender shredded potatoes, rich cheese, and a creamy base, this casserole is great for brunches, family dinners, or holiday gatherings. It’s simple to make with frozen hashbrowns and a few pantry staples, yet packed with flavor and warmth.
Equipment:
- 9×13-inch baking dish
- Large mixing bowl
- Spatula
- Cheese grater
Ingredients:
- 1 (32-ounce) bag frozen shredded hashbrowns, thawed
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 ½ cups sour cream
- 1 ½ cups shredded sharp cheddar cheese (plus more for topping)
- ½ cup melted butter
- 1 small onion, finely diced
- Salt and pepper, to taste
- Optional topping: 1 cup crushed cornflakes mixed with 2 tablespoons melted butter
Instructions:
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter. - Mix the Ingredients
In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper. Stir until well mixed. - Add the Hashbrowns and Cheese
Fold the thawed hashbrowns and shredded cheddar cheese into the mixture until everything is evenly coated. - Transfer to Baking Dish
Pour the hashbrown mixture into the prepared baking dish, spreading it out in an even layer. - Optional Topping
For extra crunch, sprinkle the casserole with the crushed cornflakes mixed with melted butter. Alternatively, you can add a layer of shredded cheese on top. - Bake
Bake the casserole for 45-50 minutes, or until the top is golden and bubbly. Let it sit for a few minutes before serving.
Presentation Ideas:
- Garnish with chopped fresh parsley or chives for a pop of color.
- Serve directly from the baking dish for a casual, family-style meal.
- Pair with a side of scrambled eggs or breakfast sausage for a hearty brunch.
Tips:
- For a lighter option, use Greek yogurt in place of sour cream.
- Make it vegetarian by using cream of mushroom soup instead of cream of chicken.
- You can prepare the casserole a day in advance and store it in the fridge, then bake just before serving.
This hashbrown casserole is creamy, cheesy, and irresistibly comforting. It’s an easy side dish that’s perfect for any meal, whether it’s breakfast, brunch, or dinner. With simple ingredients and a hearty flavor, it’s sure to become a family favorite! Enjoy it fresh from the oven for the best experience.
Hashbrown Casserole Recipe
This creamy, cheesy hashbrown casserole is the ultimate comfort food! Perfect as a side dish for breakfast, brunch, or dinner, it’s easy to make and loved by all.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Spatula
- Cheese grater
Ingredients
- 1 32-ounce bag frozen shredded hashbrowns, thawed
- 1 10.5-ounce can condensed cream of chicken soup
- 1 ½ cups sour cream
- 1 ½ cups shredded sharp cheddar cheese plus more for topping
- ½ cup melted butter
- 1 small onion finely diced
- Salt and pepper to taste
- Optional topping: 1 cup crushed cornflakes mixed with 2 tablespoons melted butter
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- Mix the Ingredients
- In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper. Stir until well mixed.
- Add the Hashbrowns and Cheese
- Fold the thawed hashbrowns and shredded cheddar cheese into the mixture until everything is evenly coated.
- Transfer to Baking Dish
- Pour the hashbrown mixture into the prepared baking dish, spreading it out in an even layer.
- Optional Topping
- For extra crunch, sprinkle the casserole with the crushed cornflakes mixed with melted butter. Alternatively, you can add a layer of shredded cheese on top.
- Bake
- Bake the casserole for 45-50 minutes, or until the top is golden and bubbly. Let it sit for a few minutes before serving.
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