Description
There’s something special about old-fashioned family recipes — the ones that make your home smell amazing and bring everyone to the table with a smile. Grandma’s HashBrown Casserole is one of those dishes. Creamy, cheesy, and topped with a buttery crunch, it’s perfect for breakfast, brunch, or as a hearty side dish for dinner. This comforting classic is easy to make, feeds a crowd, and always disappears fast.
Ingredients
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1 (30 oz) package frozen shredded hash browns, thawed
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
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2 cups sour cream
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2 cups shredded cheddar cheese
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1 small onion, finely chopped
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1/2 cup melted butter
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1/2 teaspoon garlic powder
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Salt and black pepper, to taste
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1 1/2 cups crushed cornflakes or breadcrumbs (for topping)
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2 tablespoons melted butter (for topping)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, onion, garlic powder, salt, and pepper. Mix until well combined.
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Spread the mixture evenly into the prepared baking dish.
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In a small bowl, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
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Bake uncovered for 45–50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
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Let it rest for 10 minutes before serving to allow it to set.
Notes
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For extra creaminess, add an additional ½ cup of sour cream or a splash of heavy cream.
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Substitute cream of mushroom soup for a vegetarian version.
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Shred your own cheese for smoother melting.
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Make ahead by preparing the casserole the night before, covering it, and baking the next day.
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Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes