Description
A creamy, cheesy, and comforting hashbrown casserole made with shredded potatoes, sour cream, and cheddar cheese, perfect for breakfast, brunch, or as a hearty side dish.
Ingredients
Units
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or Ritz crackers (optional topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper.
- Stir in the shredded hashbrowns and 1 1/2 cups of the cheddar cheese until well combined.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- If using, mix the crushed cornflakes or crackers with 2 tablespoons melted butter and sprinkle over the casserole.
- Bake for 45-50 minutes, or until hot and bubbly and the topping is golden brown.
- Let sit for 5 minutes before serving.
Notes
- Use freshly shredded potatoes if desired, but be sure to squeeze out excess moisture.
- Swap cream of chicken soup with cream of mushroom or celery for a vegetarian version.
- Add cooked bacon, ham, or diced peppers for extra flavor.
- Leftovers reheat well and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg