Introduction
Hashbrown Casserole is a comfort food classic loved for its creamy, cheesy, and crispy texture. Perfect for breakfast, brunch, or as a side dish at dinner, this casserole is quick to prepare and always a crowd-pleaser. Whether you’re hosting a holiday meal or just want a cozy family dish, this recipe is a winner.
Ingredients
For the Casserole:
1 (30 oz / 850 g) package frozen hashbrowns, thawed
1 can (10.5 oz / 300 g) cream of chicken soup (or cream of mushroom for vegetarian)
2 cups shredded cheddar cheese
1 cup sour cream
½ cup unsalted butter, melted
½ cup chopped onion (optional, for flavor)
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
For the Topping:
2 cups crushed cornflakes (or breadcrumbs)
3 tbsp melted butter
Instructions
Preheat Oven: Set to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
Mix Casserole Base: In a large bowl, combine hashbrowns, cream of chicken soup, sour cream, shredded cheddar, melted butter, onion, garlic powder, salt, and pepper. Mix well.
Assemble the Casserole: Spread the mixture evenly into the prepared baking dish.
Prepare the Topping: In a small bowl, mix crushed cornflakes with melted butter. Sprinkle evenly on top of the casserole.
Bake: Place in the oven and bake for 45–50 minutes until the top is golden and crispy.
Cool Slightly & Serve: Let it rest for 5 minutes before serving.
Description
This Hashbrown Casserole is creamy on the inside, cheesy throughout, and has a crispy golden topping that makes it irresistible. It’s a southern-style favorite often served at holidays, potlucks, or weekend breakfasts. The combination of savory hashbrowns, rich cheese, and buttery topping makes it pure comfort food.
Tips
Thaw Hashbrowns First: Make sure to thaw and drain excess moisture to avoid a soggy casserole.
Use Fresh Potatoes: If you prefer, shred raw potatoes and squeeze out excess water before using.
Add More Cheese: A mix of cheddar and mozzarella makes it extra gooey.
Make Ahead: Assemble the casserole, cover tightly, and refrigerate overnight. Bake the next day.
Freeze for Later: Bake first, let it cool, and freeze in portions. Reheat in the oven.
Variations
Loaded Hashbrown Casserole: Add crispy bacon, green onions, and extra cheese.
Spicy Kick: Mix in diced jalapeños or a dash of hot sauce.
Vegetarian Version: Use cream of mushroom soup instead of chicken and add bell peppers or spinach.
Meaty Version: Add cooked sausage, ham, or shredded chicken for a heartier meal.
Lighter Option: Use Greek yogurt instead of sour cream and reduced-fat cheese.
Correction
If your casserole turns out too watery, it’s usually because:
The hashbrowns weren’t fully thawed or drained.
Too much sour cream or soup was used.
It wasn’t baked long enough.
Solution: Extend baking time by 10–15 minutes and tent with foil if the top is browning too fast.
Enjoy!
Serve this creamy, cheesy Hashbrown Casserole warm, paired with eggs and bacon for breakfast or alongside roasted meats for dinner. It’s hearty, satisfying, and sure to become a family favorite!
Hashbrown Casserole
