Hashbrown Casserole Recipe
If you ask me, every family brunch or holiday dinner needs a cozy, creamy side dish that everyone loves. This hashbrown casserole is just that — cheesy, comforting, and so easy to make with frozen hashbrowns and simple pantry staples!
Ingredients
- For the Hashbrown Casserole:
- 1 32-ounce bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese divided (sharp cheddar adds the best flavor)
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup sour cream adds richness and a tangy touch
- 1/2 cup melted butter
- 1 small onion finely diced (about 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes or Ritz crackers for crunchy topping
- 2 tablespoons melted butter for topping
Instructions
- Prep & Preheat (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with cooking spray or butter.
- Make the Filling (5 minutes)
- In a large bowl, combine thawed hashbrowns, 1 1/2 cups shredded cheddar, cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper.
- Stir until everything is well combined.
- Transfer to Baking Dish (2 minutes)
- Spread the hashbrown mixture evenly into your prepared dish.
- Sprinkle the remaining 1/2 cup cheese on top.
- Add the Crunchy Topping (3 minutes)
- In a small bowl, mix crushed cornflakes (or crackers) with 2 tablespoons melted butter.
- Sprinkle evenly over the casserole.
- Bake & Serve (45–55 minutes)
- Bake uncovered for 45–55 minutes, until bubbly and the top is golden brown.
- Let it rest for a few minutes before serving — trust me, it’s worth the wait!
Notes
- Thaw Frozen Hashbrowns: This helps them cook evenly and prevents a watery casserole.
- Use Freshly Grated Cheese: Melts so much better than pre-shredded!
- Don’t Skip the Crunch: That buttery topping makes this extra special.
- Taste Before Baking: Adjust salt and pepper to your liking.
- Freeze for Busy Days: Make it ahead and freeze before baking — perfect for holidays!