Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole is a comforting and creamy baked dish made with shredded hashbrowns, cheddar cheese, sour cream, and a crunchy topping—perfect for breakfast, brunch, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 1/2 cups crushed cornflakes or Ritz crackers (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine hashbrowns, cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, onion powder, salt, and pepper. Mix until well blended.
- Spread the mixture evenly into the prepared baking dish.
- In a separate bowl, mix crushed cornflakes or crackers with 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake for 45-50 minutes, or until the top is golden brown and the casserole is bubbling.
- Let rest for 5-10 minutes before serving.
Notes
- For a vegetarian version, use cream of mushroom soup instead of chicken.
- Add chopped cooked bacon or ham for extra flavor.
- This dish can be assembled the night before and baked the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
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