Description
A comforting and cheesy hash brown casserole made with shredded potatoes, sharp cheddar cheese, sour cream, and cream of chicken soup, topped with a crunchy buttery cornflake or cracker crumb topping. Perfect as a hearty side dish for breakfast, holiday meals, or any occasion.
Ingredients
Scale
Main Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Topping
- 1 1/2 cups crushed cornflakes or buttery cracker crumbs
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, thoroughly combine the thawed hash browns, shredded sharp cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until fully incorporated.
- Assemble Casserole: Spread the mixed hash brown mixture evenly into the prepared baking dish, smoothing the surface for even cooking.
- Add Topping (Optional): If using a topping, mix the crushed cornflakes or cracker crumbs with 2 tablespoons of melted butter until combined, then sprinkle evenly over the casserole.
- Bake: Bake the casserole in the preheated oven for 45-50 minutes, or until the casserole is hot, bubbly, and the top is golden brown.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set, then serve warm.
Notes
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
- Add cooked bacon or diced ham for a meaty variation.
- This casserole can be assembled ahead of time and refrigerated overnight before baking.
