Description
Crispy, cheesy hashbrown casserole became my go-to comfort dish during weekend family gatherings. Packed with creamy potatoes and golden-brown edges, this simple recipe turns ordinary ingredients into a crowd-pleasing side that disappears fast from the dinner table.
Ingredients
Scale
Main Ingredients:
- 1 30 ounces (850 grams) frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1½ cups sour cream
Flavor Enhancers:
- 1 10.5 ounces (298 grams) cream of chicken soup
- ½ cup finely chopped onion
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt
Topping:
- 4 tablespoons unsalted butter (melted)
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons melted butter
Instructions
- Warm your oven to 350°F (175°C) and thoroughly coat a 9×13-inch casserole dish with butter or cooking spray.
- Grab a large mixing bowl and whisk together the cream of chicken soup, 1½ cups sour cream, 4 tablespoons melted unsalted butter, 2 cups shredded cheddar cheese, ½ cup finely chopped onion, ½ teaspoon garlic powder, salt, and ¼ teaspoon black pepper until the mixture looks completely smooth.
- Add the entire 30-ounce bag of thawed hashbrowns to the creamy mixture, gently folding until every shred is evenly coated.
- Carefully transfer the hashbrown mixture into your prepared baking dish, spreading it into an even layer that reaches all corners.
- Prepare the crispy topping by combining 1 cup of crushed cornflakes or Ritz crackers with 2 tablespoons melted butter in a separate small bowl.
- Sprinkle the buttery cracker mixture across the entire surface of the casserole, creating a golden, crunchy layer.
- Slide the casserole into the preheated oven and bake for 45–50 minutes, watching for a bubbly center and beautifully golden top.
- Remove from the oven and allow the casserole to rest for 5–10 minutes, which helps the layers set and makes serving easier.
Notes
- Thaw hashbrowns completely and pat dry to prevent excess moisture that can make the casserole soggy.
- Use room temperature ingredients for smoother mixing and more even baking.
- For a gluten-free version, swap cream of chicken soup for a GF alternative and use gluten-free cornflakes or crackers.
- Add crispy bacon bits or diced ham for extra protein and a savory flavor boost.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 357 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 55 mg