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Cream Cheese Hashbrown Casserole

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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

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

  1. 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

  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Stir in the sour cream, cream of chicken soup, melted butter, garlic powder, salt, and pepper. Mix until well combined.

3. Assemble the Casserole

  1. Fold the thawed hashbrowns, shredded cheddar cheese, Parmesan cheese, and chopped onion (if using) into the cream cheese mixture until evenly coated.
  2. Spread the mixture evenly into the prepared casserole dish.

4. Prepare the Topping

  1. In a small bowl, mix the crushed cornflakes or breadcrumbs with the melted butter.
  2. Sprinkle the topping evenly over the casserole.

5. Bake the Casserole

  1. Bake uncovered for 40–45 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.

6. Serve

  1. Let the casserole rest for 5–10 minutes before serving.
  2. 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.

Find it online: https://recipe.ukfinda.com/cream-cheese-hashbrown-casserole/