Description
This classic Hashbrown Casserole is a creamy, cheesy side dish perfect for breakfast, brunch, or holiday meals. Featuring shredded hashbrowns mixed with cream of chicken soup, sour cream, sharp cheddar cheese, and a crispy cornflake topping, it’s a comforting and crowd-pleasing recipe that’s simple to prepare and bake to golden perfection.
Ingredients
Scale
Base Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 ½ cups sour cream
- 2 cups shredded sharp cheddar cheese
- ½ cup unsalted butter, melted
- ½ cup finely chopped onion
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping (Optional)
- 1 cup crushed cornflakes or buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while you prepare the casserole mixture.
- Mix Ingredients: In a large bowl, combine thawed shredded hashbrowns, cream of chicken soup, sour cream, sharp cheddar cheese, melted butter, finely chopped onion, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the mixed hashbrown mixture evenly in the dish to ensure uniform cooking.
- Add Topping: If using a topping, combine the crushed cornflakes or buttery crackers with 2 tablespoons of melted butter until coated. Sprinkle this mixture evenly over the top of the casserole for a crispy, golden crust.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes, until the casserole is hot, bubbly, and the topping is golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes. This allows it to set slightly for easier serving. Enjoy warm as a comforting side dish.
Notes
- For a meatier version, add 1 cup of cooked ham or crumbled bacon to the mixture before baking.
- Substitute cream of mushroom soup to make a vegetarian alternative.
- To save time, assemble the casserole in advance and refrigerate up to 24 hours before baking.
