Indulgent Hashbrown Casserole
A creamy, cheesy crowd-pleaser that’s easy to prep and perfect for family gatherings.
Ingredients
Base
- 32 oz Frozen Hashbrowns Essential for texture and structure.
Sauce & Dairy
- 10.5 oz Cream of Chicken Soup Adds creaminess and depth.
- 1 cup Sour Cream Full-fat recommended for the best creaminess.
- 2 cups Shredded Cheese Cheddar preferred for flavor and gooeyness.
Seasoning
- 1 tbsp Onion Powder Enhances savory flavor.
- 1 tbsp Salt Adjust to taste.
- 1 tsp Pepper Adjust to taste.
Topping & Finish
- 1 cup Crushed Cornflakes or Breadcrumbs Sprinkle on top for added texture.
- 2 tbsp Butter Used for greasing.
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with the 2 tbsp butter.
- In a large bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups shredded cheese (reserve 1/2 cup), onion powder, salt, and pepper; stir until evenly mixed.
- Spread the mixture evenly into the prepared dish and smooth the top.
- Mix the crushed cornflakes or breadcrumbs with the reserved cheese and sprinkle over the casserole; dot with a few small pieces of butter if desired.
Cooking
- Bake at 350°F for 45–55 minutes, until bubbly and the topping is golden brown.
- Let the casserole rest for 10 minutes before serving to set and make slicing easier.
Notes
Serve with a crisp green salad and lemon vinaigrette, add roasted vegetables, or top portions with chives or crispy bacon. Pair with savory Korean BBQ chicken bowls for a fusion-style spread. Assemble the casserole ahead of time and refrigerate up to 24 hours, adding extra baking time if chilled.