Hashbrown Casserole (Creamy, Cheesy, Comfort Food Classic)
This rich and comforting hashbrown casserole is creamy on the inside, cheesy throughout, and perfectly golden on top. It’s perfect for breakfast, brunch, potlucks, or as a cozy dinner side dish.
Ingredients
- 1 (30–32 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- ½ cup melted butter
- ½ cup finely chopped onion (optional)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
Optional Topping:
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix:
- Cream of chicken soup
- Sour cream
- Melted butter
- Onion (if using)
- Garlic powder, salt, and pepper
- Fold in thawed hashbrowns and shredded cheddar cheese until well coated.
- Spread the mixture evenly into the prepared baking dish.
- Optional topping: Mix crushed cornflakes/crackers with melted butter and sprinkle on top.
- Bake uncovered for 45–55 minutes, until hot, bubbly, and golden on top.
- Let rest 5–10 minutes before serving.
Tips & Variations
- Extra cheesy: Add mozzarella or Monterey Jack
- Meaty version: Mix in cooked bacon, ham, or sausage
- Spicy kick: Add diced jalapeños or cayenne pepper
- No canned soup: Replace with 1 cup heavy cream + ½ cup extra cheese
- Crispier top: Broil for 2–3 minutes at the end
Serving Ideas
Serve with:
- Fried or scrambled eggs
- Roasted chicken
- Steak or grilled meat
- Fresh salad for balance