Cheesy Hashbrown Casserole
This family-friendly casserole features melty cheddar and a creamy texture, making it a comforting dish perfect for brunch or dinner.
Ingredients
Potatoes
- 30 oz frozen shredded hashbrowns, thawed Thaw and pat dry to avoid a watery casserole.
Cheese
- 2 cups shredded sharp cheddar cheese, divided Shred your own for a smoother melt.
Sauce & Dairy
- 10.5 oz cream of chicken soup For a vegetarian option, use cream of mushroom soup.
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
Aromatics
- 1/4 cup minced red onion
Spices
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×13 dish.
- In a large bowl, whisk melted butter, sour cream, and cream of chicken soup until smooth.
- Stir in minced red onion, garlic powder, salt, and pepper.
- Mix in 1.5 cups of shredded cheddar until evenly combined.
- Fold in the thawed hashbrowns, pressing gently so they’re coated.
- Spread the mixture into the prepared dish and sprinkle the remaining 0.5 cup cheddar on top.
Baking
- Bake for 45–50 minutes until the top is golden and the casserole is bubbly; let rest for 5 minutes before serving.
Notes
Pair with a light green salad, roasted vegetables, or offer toppings like sour cream, chives, or bacon. For meal-prepping, this dish reheats beautifully.