Introduction
Hashbrown Casserole is a classic side dish or main, perfect for breakfasts, brunches, or family gatherings. This creamy, cheesy potato dish, featuring a rich, savory blend of hashbrowns and a velvety sauce, delivers a comforting, satisfying flavor with a golden, bubbly top. Presented in a white ceramic baking dish, optionally garnished with chopped chives or parsley, this Hashbrown Casserole recipe offers a warm, appetizing aesthetic that elevates any table. This recipe provides a traditional version with shredded hashbrowns and cheddar cheese, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy warmth to any occasion.
Ingredients
For the Hashbrown Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small yellow onion, finely chopped
- 2 cups shredded cheddar cheese, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Topping:
- 2 cups crushed cornflakes or panko breadcrumbs
- 1/4 cup unsalted butter, melted
Serving:
- Optional: Chopped fresh chives or parsley
- Suggested Accompaniments: Scrambled eggs, bacon, fresh fruit
- Suggested Pairings: Coffee, orange juice
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 9×13-inch baking dish, large mixing bowl, spatula, measuring cups/spoons, small bowl (for topping)
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch white ceramic baking dish.
- Mix Casserole Base: In a large mixing bowl, combine thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, 1 1/2 cups cheddar cheese, salt, pepper, garlic powder, and onion powder. Stir until well combined.
- Taste and Adjust: Taste a small spoonful of the mixture (safe since it’s pre-cooked ingredients) and adjust with a pinch of salt or pepper for a balanced savory flavor.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish.
- Prepare Topping: In a small bowl, mix crushed cornflakes or panko with melted butter. Sprinkle evenly over the casserole, followed by the remaining 1/2 cup of cheddar cheese.
- Bake: Bake for 45–50 minutes, until the casserole is bubbly and the top is golden brown.
- Serve: Let cool for 5 minutes, then garnish with chopped chives or parsley. Serve in the white ceramic baking dish with scrambled eggs, bacon, fresh fruit, coffee, or orange juice.
Tips for Better Hashbrown Casserole
- Thaw hashbrowns overnight in the fridge for easier mixing and even cooking.
- Taste the mixture before baking to balance creamy, cheesy, and savory flavors; adjust cautiously.
- Use freshly grated cheese for better melting and flavor; pre-shredded cheese may not melt as smoothly.
- Crush cornflakes finely for a crisp, even topping.
- Present in a white ceramic baking dish to highlight the golden crust and vibrant garnishes.
- Make ahead: Assemble the casserole (without topping) up to 1 day in advance; refrigerate, add topping, and bake when ready.
- Cover with foil during the first 30 minutes of baking if the topping browns too quickly.
- Enhance aesthetic: Garnish with chives for a fresh, green pop or parsley for color.
Variations and Customization
- Gluten-Free Hashbrown Casserole: Use gluten-free cream of chicken soup and replace cornflakes with gluten-free breadcrumbs or crushed gluten-free crackers.
- Vegan Hashbrown Casserole: Use plant-based cream soup, vegan sour cream, vegan butter, and vegan cheddar; ensure hashbrowns are vegan-friendly.
- Low-Fat Hashbrown Casserole: Use reduced-fat sour cream, reduced-fat cheese, and half the butter; replace cream soup with a low-fat version.
- Bacon Hashbrown Casserole: Add 1/2 cup cooked, crumbled bacon to the mixture.
- Spicy Hashbrown Casserole: Add 1/4 tsp cayenne pepper or 1/4 cup diced jalapeños to the mixture.
- Broccoli Hashbrown Casserole: Stir in 1 cup steamed, chopped broccoli for added veggies.
- Southwest Hashbrown Casserole: Add 1/2 cup diced bell peppers and 1 tsp chili powder; top with crushed tortilla chips instead of cornflakes.
- Mushroom Hashbrown Casserole: Mix in 1 cup sautéed mushrooms and use cream of mushroom soup.
Storage and Serving Tips
- Leftovers can be stored in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven or microwave until warm.
- Freeze unbaked or baked casserole in a freezer-safe dish for up to 2 months; thaw in the fridge before baking or reheating.
- Serve warm for the best creamy, cheesy texture.
- Use as a side for breakfast or a main dish with light sides for brunch.
- Pair with coffee or orange juice to complement the rich, savory flavors.
- Present in a white ceramic baking dish with garnishes for a cozy, inviting charm.
Nutritional Information
Based on 8 servings (1 cup each, with cornflake topping):
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 720mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 10g
- Vitamin A: 15% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 20% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; pair with vegetables or fruit for balance.
Conclusion
This Hashbrown Casserole recipe delivers a creamy, cheesy dish perfect for breakfasts or family gatherings, transforming simple ingredients into a comforting favorite. Its easy preparation and golden presentation make it a go-to. The rich potatoes and crunchy topping delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing warmth.
Hashbrown Casserole Recipe: Creamy and Cheesy
Classic Hashbrown Casserole with creamy, cheesy flavor.
Ingredients
- Hashbrown Casserole:
- 1 30 oz bag frozen shredded hashbrowns, thawed
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 small yellow onion finely chopped
- 2 cups shredded cheddar cheese divided
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Topping:
- 2 cups crushed cornflakes or panko breadcrumbs
- ¼ cup unsalted butter melted
- Optional: Chopped chives parsley
- Suggested Pairings: Coffee orange juice
Instructions
- Preheat oven to 350°F; grease a 9x13-inch white ceramic baking dish.
- Mix hashbrowns, soup, sour cream, butter, onion, 1 1/2 cups cheese, salt, pepper, and powders.
- Taste and adjust mixture.
- Spread in a baking dish.
- Top with cornflakes mixed with butter and remaining cheese.
- Bake 45–50 min until bubbly and golden; garnish with chives, serve with eggs or juice.
Notes
- Thaw hashbrowns for easy mixing.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegan or bacon variation.
- Pair with fresh fruit.
