Description
This Cream Cheese Hashbrown Casserole is a rich and creamy comfort food dish featuring tender hashbrowns, melty cheese, and a luscious cream cheese sauce. Perfect as a side dish for holidays, potlucks, or brunch gatherings!
Ingredients
Units
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped onion (optional)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Topping
- 1 cup crushed cornflakes or panko breadcrumbs
- 2 tbsp unsalted butter, melted
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray.
2. Make the Creamy Sauce
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Stir in the sour cream, cream of chicken soup, melted butter, garlic powder, salt, and pepper. Mix until well combined.
3. Assemble the Casserole
- Fold the thawed hashbrowns, shredded cheddar cheese, Parmesan cheese, and chopped onion (if using) into the cream cheese mixture until evenly coated.
- Spread the mixture evenly into the prepared casserole dish.
4. Prepare the Topping
- In a small bowl, mix the crushed cornflakes or breadcrumbs with the melted butter.
- Sprinkle the topping evenly over the casserole.
5. Bake the Casserole
- Bake uncovered for 40–45 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
6. Serve
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh parsley if desired and serve hot.
Notes
- Make Ahead: Assemble the casserole (without the topping) up to 1 day in advance and store covered in the refrigerator. Add the topping just before baking.
- Customizations: Add cooked bacon, diced ham, or green chiles for extra flavor.
- Vegetarian Option: Use cream of mushroom soup instead of cream of chicken soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.