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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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Ingredients Equipment Method

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

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Spatula
  • Cheese grater

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  3. Mix the Ingredients
  4. In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper. Stir until well mixed.
  5. Add the Hashbrowns and Cheese
  6. Fold the thawed hashbrowns and shredded cheddar cheese into the mixture until everything is evenly coated.
  7. Transfer to Baking Dish
  8. Pour the hashbrown mixture into the prepared baking dish, spreading it out in an even layer.
  9. Optional Topping
  10. 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.
  11. Bake
  12. Bake the casserole for 45-50 minutes, or until the top is golden and bubbly. Let it sit for a few minutes before serving.