Description
This Cheesy Hash Brown Casserole is creamy, cheesy, and packed with comfort! Made with shredded potatoes, melty cheese, and a creamy sauce, this dish is perfect for breakfast, brunch, or as a side dish for any meal. Easy to prepare and always a crowd favorite!
Ingredients
Scale
- 1 bag (26 oz) frozen hash browns (thawed)
- 1 small onion (finely chopped)
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1 can (10.5 oz) condensed cream of chicken or cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter (melted)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional, for extra flavor)
For the Topping:
- 1 cup crushed cornflakes or Ritz crackers (for a crispy top)
- 2 tbsp melted butter
Instructions
Step 1: Preheat Oven & Prep the Casserole
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Mix the Ingredients
- In a large bowl, combine hash browns, chopped onion, shredded cheese, sour cream, soup, milk, melted butter, salt, pepper, and garlic powder.
- Stir until everything is well coated.
Step 3: Assemble the Casserole
- Spread the hash brown mixture evenly into the greased baking dish.
Step 4: Add the Topping
- In a small bowl, mix crushed cornflakes or Ritz crackers with melted butter.
- Sprinkle evenly over the casserole for a crispy, golden crust.
Step 5: Bake & Serve
- Bake uncovered for 40-45 minutes, until bubbly and golden brown on top.
- Let sit for 5 minutes, then serve warm.
Serving Suggestions
- Breakfast: Serve with scrambled eggs and bacon.
- Dinner Side Dish: Pairs perfectly with grilled chicken, steak, or BBQ.
Notes
- Make It Meatier: Stir in cooked bacon, sausage, or ham.
- Spicy Twist: Add ½ tsp cayenne pepper or diced jalapeños.
- No Cream Soup? Use 1 cup heavy cream mixed with 1 tbsp flour as a substitute.
- Make Ahead: Assemble the night before, refrigerate, and bake when ready.