Description
This Cheesy Hashbrown Casserole is a comforting and creamy side dish perfect for any occasion. Made with shredded hashbrowns, cheddar cheese, and a creamy sauce, this casserole is topped with a crispy buttery crust for added texture and flavor.
Ingredients
Main Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional)
Optional Topping:
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix ingredients: In a large bowl, combine hashbrowns, cheese, cream of chicken soup, sour cream, melted butter, onion powder, garlic powder, salt, pepper, and green onions if using. Mix well.
- Spread mixture: Spread the mixture evenly into the prepared baking dish.
- Add topping: If using a topping, mix crushed cornflakes or crackers with melted butter and sprinkle over the casserole.
- Bake: Bake for 45–50 minutes until hot and bubbly with a golden brown top.
- Cool and serve: Let cool for a few minutes before serving.
Notes
- For a heartier version, stir in 1–2 cups of cooked ham, bacon, or diced cooked chicken.
- You can substitute cream of chicken soup with cream of mushroom for a vegetarian option.
