Hashbrown casserole is a classic comfort food that’s perfect for breakfast, brunch, or even as a side dish for dinner. This cheesy, creamy dish is easy to make and always a crowd-pleaser. Whether you’re hosting a holiday gathering or just craving something warm and satisfying, this hashbrown casserole is sure to hit the spot.
Ingredients
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 1/2 cup unsalted butter, melted
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 pint sour cream
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crushed cornflakes (optional)
- 2 tablespoons melted butter (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Mix the Ingredients: In a large bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix until well combined.
- Assemble the Casserole: Spread the hashbrown mixture evenly into the prepared baking dish.
- Add the Topping (optional): If you like a crunchy topping, mix the crushed cornflakes with the 2 tablespoons of melted butter and sprinkle over the top of the casserole.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy this cheesy, comforting dish with your favorite breakfast or dinner items!
FAQs
Q: Can I make this casserole ahead of time? A: Yes, you can prepare the casserole up to a day in advance. Assemble the casserole, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. When you’re ready to bake, remove the cover and bake as directed.
Q: Can I use fresh potatoes instead of frozen hashbrowns? A: Absolutely! You can grate fresh potatoes and use them in place of frozen hashbrowns. Just be sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Q: Can I freeze hashbrown casserole? A: Yes, you can freeze the casserole. Assemble the casserole but do not bake it. Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Q: What can I substitute for cream of chicken soup? A: If you prefer not to use canned soup, you can make a homemade version by combining 2 tablespoons of butter, 2 tablespoons of flour, 1 cup of chicken broth, and 1 cup of milk. Cook until thickened and use in place of the canned soup.
Q: Can I add other ingredients to the casserole? A: Yes, this recipe is very versatile. You can add cooked bacon, ham, or sausage for extra protein. You can also mix in vegetables like bell peppers, mushrooms, or spinach for added flavor and nutrition.
Q: Can I make this recipe vegan? A: Yes, you can make a vegan version by using dairy-free butter, vegan sour cream, and a plant-based cheese. Substitute the cream of chicken soup with a vegan cream soup or a homemade version using vegetable broth and plant-based milk.
This cheesy hashbrown casserole is a versatile and delicious dish that’s sure to become a family favorite. Its creamy texture and rich flavor make it a perfect addition to any meal. Enjoy!