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cheesy hashbrown casserole

cheesy hashbrown casserole

This delightful Cheesy Hashbrown Casserole is a comforting dish filled with creamy, cheesy, and crispy goodness. Perfect for breakfast, brunch, or as a side dish at family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x13 inch baking dish
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 oven

Ingredients
  

  • 2 pounds frozen hashbrowns about 900 grams
  • 1 ½ cups sour cream 360 ml
  • 1 can cream of chicken soup 10.5 oz or 300 g
  • 1 cup shredded cheddar cheese 100 g
  • ½ cup chopped onions 80 g
  • ½ cup melted butter 115 g
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup crushed cornflakes optional, for topping

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine frozen hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, chopped onions, melted butter, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
  • Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • If desired, sprinkle crushed cornflakes on top for added crunch.
  • Bake in the preheated oven for 45 minutes, or until the casserole is bubbly and the top is golden brown.
  • Once cooked, remove from the oven and let it cool for a few minutes before serving.
  • Optional: Customize the casserole by adding cooked bacon bits or diced bell peppers for extra flavor.
  • If making ahead, prepare the casserole, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. Increase cooking time slightly if baking straight from the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.

Notes

You can customize this casserole by adding cooked bacon bits or diced bell peppers for extra flavor.
If making ahead, prepare the casserole, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to increase the cooking time slightly if baking straight from the refrigerator.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.