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Hashbrown Casserole is a delicious, comforting dish made with crispy hashbrowns, creamy cheese, and a savory mix of ingredients that make it perfect for breakfast, brunch, or as a side dish for dinner. Here’s a simple recipe to make this hearty casserole:
Ingredients:
- 1 (30 oz) package frozen hashbrowns (shredded or cubed)
- 1/2 cup unsalted butter, melted
- 1 can (10.5 oz) cream of chicken soup (or use cream of mushroom for a vegetarian version)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 small onion, finely chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 cup grated Parmesan cheese (optional, for topping)
- 1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
Directions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the casserole mixture:
- In a large bowl, combine the melted butter, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion (if using), garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Add the hashbrowns:
- Add the frozen hashbrowns to the mixture and stir until the hashbrowns are evenly coated with the creamy mixture.
- Transfer to baking dish:
- Pour the hashbrown mixture into the prepared baking dish and spread it out evenly.
- Add the topping (optional):
- If you like a crunchy topping, sprinkle the grated Parmesan cheese and crushed cornflakes or breadcrumbs on top of the casserole.
- Bake the casserole:
- Bake the casserole in the preheated oven for 45-55 minutes, or until it is golden and bubbly. The top should be crispy and the casserole should be heated through.
- Serve:
- Let the casserole cool for a few minutes before serving. Enjoy this delicious dish as a side for breakfast or dinner!
This Hashbrown Casserole is a crowd-pleaser with its creamy, cheesy, and crispy texture. It’s perfect for feeding a group or making ahead for a busy morning!
