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.