Here’s a classic, comforting hashbrown casserole recipe—creamy, cheesy, and perfect for breakfast, brunch, or a side dish.
Hashbrown Casserole
(Serves 6–8)
Ingredients
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for vegetarian option)
- 1 cup sour cream
- 1/2 cup melted butter (1 stick)
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese (divided)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or panko breadcrumbs (for topping, optional)
- 2 tbsp melted butter (for topping, optional)
Instructions
- Preheat oven
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish. - Mix the casserole
In a large bowl, combine:- Thawed hashbrowns
- Condensed soup
- Sour cream
- Melted butter
- Chopped onion
- 1 1/2 cups shredded cheddar cheese
- Garlic powder, onion powder, salt, and pepper
Stir until well combined.
- Transfer to baking dish
Spread the mixture evenly in the prepared baking dish. - Add topping (optional)
Mix crushed cornflakes or panko with 2 tbsp melted butter and sprinkle on top for a crunchy finish. - Bake
Bake uncovered at 350°F (175°C) for 45–50 minutes, until the casserole is bubbly and the top is golden brown. - Add remaining cheese
In the last 5–10 minutes, sprinkle the remaining 1/2 cup cheddar cheese on top for extra cheesiness and let it melt. - Serve
Let it cool for a few minutes before serving. Garnish with chopped chives or parsley if desired.
Tips
- For a make-ahead version, assemble the casserole, cover, and refrigerate overnight. Add 10–15 extra minutes to baking time.
- Add extras like cooked bacon, diced ham, or sautéed mushrooms for more flavor.
- For a lighter version, use Greek yogurt instead of sour cream and low-fat cheese.
If you want, I can give you a crispy oven-baked version where the hashbrowns get extra golden and crunchy on top—perfect for breakfast gatherings.
Do you want me to make that version?
