Description
A comforting and cheesy hashbrown casserole that combines shredded hashbrowns, cheddar cheese, cream of chicken soup, and sour cream, baked to golden perfection. Perfect as a side dish or a hearty breakfast bake.
Ingredients
Scale
Main Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Optional Topping
- 1 cup crushed cornflakes or buttered breadcrumbs
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix ingredients: In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Stir well until all the ingredients are evenly incorporated.
- Spread mixture: Evenly spread the combined mixture into the prepared baking dish, smoothing the top with a spatula for uniform baking.
- Add topping: If desired, sprinkle the crushed cornflakes or buttered breadcrumbs evenly over the top to add a crunchy texture.
- Bake the casserole: Place the baking dish uncovered in the preheated oven and bake for 45–50 minutes, or until the casserole is hot, bubbly, and the topping or surface turns golden brown.
- Rest before serving: Remove the casserole from the oven and let it rest for 5–10 minutes. This allows it to set, making it easier to serve and enhancing the flavors.
Notes
- You can substitute cream of chicken soup with a cream of mushroom or celery soup for a different flavor.
- For a spicier twist, add diced jalapeños or a pinch of cayenne pepper.
- If you prefer a crispy topping, use buttered breadcrumbs instead of cornflakes.
- Make sure to thaw the hash browns completely to avoid excess liquid in the casserole.
