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Hashbrown Casserole Recipes

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A creamy and cheesy hashbrown casserole that’s perfect for breakfast, brunch, or a comforting side dish. This recipe combines crispy hashbrowns with a rich, creamy sauce and loads of cheese, baked until golden and bubbly.

Ingredients

Scale
  • 1 bag (30 oz) frozen hashbrowns (thawed)
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
  • 1/2 cup sour cream
  • 1/4 cup melted butter
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cornflakes or crushed Ritz crackers (optional, for topping)
  • 2 tbsp butter, melted (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, cheddar cheese, Parmesan cheese, chopped onion, garlic powder, salt, and pepper. Mix until everything is well combined.
  3. Transfer the mixture to the prepared baking dish, spreading it evenly.
  4. If using, mix the crushed cornflakes or Ritz crackers with the melted butter, then sprinkle the mixture evenly over the casserole for a crunchy topping.
  5. Bake for 45–50 minutes, or until the casserole is golden brown and bubbly.
  6. Let it cool for a few minutes before serving. Serve warm as a side dish or breakfast casserole.

Notes

  • For a spicier version, add a small can of diced green chilies or jalapeños to the mixture.
  • Feel free to swap the cheddar cheese for a different type of cheese, such as Monterey Jack or mozzarella, for a different flavor.
  • This casserole can be made ahead and stored in the refrigerator. Bake for an extra 10-15 minutes if baking from cold.
  • For a gluten-free option, use gluten-free cornflakes or breadcrumbs for the topping.

Nutrition

Find it online: https://ukfinda.com/hashbrown-casserole-recipes/