Here’s a classic, creamy Cheesy Hashbrown Casserole recipe — perfect for breakfast, brunch, or as a comforting side dish.
🥔🧀 Cheesy Hashbrown Casserole
Ingredients (Serves 6–8)
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- ½ cup diced onion (optional)
- ¼ cup unsalted butter, melted
- ½ tsp garlic powder
- Salt and pepper to taste
- 1–1½ cups crushed cornflakes or breadcrumbs (for topping)
- 2 tbsp butter, melted (for topping)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Mix the Casserole
In a large bowl, combine:
- hashbrowns
- 2 cups cheddar cheese
- cream of chicken soup
- sour cream
- diced onion (if using)
- ¼ cup melted butter
- garlic powder, salt, and pepper
Mix until well combined.
3. Transfer & Top
- Pour mixture into prepared baking dish.
- In a small bowl, mix crushed cornflakes or breadcrumbs with 2 tbsp melted butter.
- Sprinkle evenly over the casserole.
4. Bake
- Bake 45–50 minutes, until bubbly and golden brown on top.
5. Serve
- Let cool 5 minutes before serving.
- Optional garnish: chopped parsley or green onions.
Tips & Variations
- Extra cheesy: Add ½ cup mozzarella or pepper jack cheese.
- Add veggies: Mix in bell peppers, broccoli, or mushrooms.
- Make ahead: Assemble, cover, and refrigerate overnight; bake 50–60 minutes from cold.
- Low-carb version: Use riced cauliflower instead of hashbrowns.
If you want, I can also give a crockpot version or a loaded bacon & onion version that’s extra decadent.
Do you want me to do that?
