Description
A comforting, cheesy casserole that’s perfect for breakfast, brunch, or dinner. This quick and easy recipe brings together tender hashbrowns, creamy cheese, and a golden topping for a dish that’s always a crowd-pleaser. Inspired by family traditions, it’s perfect for cozy mornings, holiday gatherings, or any time you want a warm, satisfying meal without spending hours in the kitchen.
Ingredients
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1 (32 oz) bag frozen hashbrowns, thawed
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2 cups shredded cheddar cheese
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1 cup sour cream
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1/2 cup unsalted butter, melted
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1/2 cup diced onions
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1 (10.5 oz) can cream of chicken soup
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup crushed cornflakes or breadcrumbs (optional, for topping)
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2 tablespoons melted butter (optional, for topping)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine hashbrowns, shredded cheddar, sour cream, melted butter, diced onions, and cream of chicken soup. Mix until evenly combined.
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Add garlic powder, onion powder, salt, and black pepper. Stir to incorporate seasonings evenly.
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If desired, prepare the topping by mixing crushed cornflakes or breadcrumbs with 2 tablespoons melted butter.
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Transfer the hashbrown mixture into the prepared baking dish and spread evenly. Sprinkle the topping over the casserole if using.
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Bake for 45–50 minutes, until cheese is melted, top is golden, and edges are slightly crispy.
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Allow casserole to cool 5–10 minutes before serving to let it set.
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Optional: garnish with chopped parsley or chives before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes