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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.
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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.