Description
A comforting and cheesy hash brown casserole featuring tender shredded potatoes baked with cheddar cheese, creamy soup, sour cream, and buttery onions. Topped with a crunchy cornflake or cracker crumb crust, this classic American side dish is perfect for breakfast, brunch, or holiday gatherings.
Ingredients
Main Ingredients
- 1 bag (30 oz) frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Topping
- 1 cup crushed cornflakes or buttery cracker crumbs
- 2 tablespoons unsalted butter, melted (for topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large mixing bowl, stir together the thawed hash browns, shredded cheddar cheese, condensed cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper until thoroughly combined.
- Transfer Mixture: Spread the combined mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Add Topping: If using a crunchy topping, mix the crushed cornflakes or cracker crumbs with 2 tablespoons of melted butter, then sprinkle evenly over the top of the casserole.
- Bake: Bake the casserole uncovered in the preheated oven for 45–50 minutes, or until the dish is hot and bubbly and the topping is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5–10 minutes before serving to allow it to set for easier slicing.
Notes
- For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup.
- Enhance flavor by adding diced ham, bacon bits, or green chiles for variety.
