This is a simple, warm dish that is cheesy and comforting. It works well for family meals and potlucks.
introduction
Hashbrown Casserole is an easy dish of hashbrowns, cheese, and cream that bakes until golden. It feeds a group and is ready with few steps. If you like warm, cheesy casseroles, you may also enjoy brioche french toast casserole recipe for a sweet brunch idea.
why make this recipe
- It is simple and fast to mix.
- It fills many people and travels well.
- The flavors are mild and likeable by most.
- You can make it ahead and warm it later.
how to make Hashbrown Casserole
- Mix the frozen hashbrowns with sour cream, soup, cheese, butter, and onion in a large bowl.
- Put the mix into a greased 9×13 inch dish and smooth the top.
- Add crushed cornflakes if you want a crunchy top.
- Bake at 350°F (175°C) until hot and the top is golden, about 45–60 minutes.
- Let it rest a few minutes before serving so it sets.
Ingredients :
- 1 (30 oz) bag of frozen hashbrowns
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- Salt and pepper to taste
- 1 cup cornflakes (optional for topping)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, salt, and pepper. Mix until well combined.
- Spread the mixture into a greased 9×13 inch baking dish.
- If desired, sprinkle cornflakes on top for added crunch.
- Bake in the preheated oven for 45-60 minutes, or until heated through and the top is golden brown.
- Let cool for a few minutes before serving.
how to serve Hashbrown Casserole
- Serve warm from the oven.
- It goes well with roasted meats, fried eggs, or a green salad.
- Spoon onto plates and add a little hot sauce or chives if you like.
how to store Hashbrown Casserole
- Cool to room temperature, then cover and refrigerate for up to 3 days.
- Reheat in the oven at 350°F (175°C) until hot, about 15–20 minutes.
- For longer storage, freeze in a covered dish for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Hashbrown Casserole
- Thaw the hashbrowns a bit if they stick together; do not let them fully melt.
- Use good quality cheddar for best taste.
- Taste and add salt and pepper before baking.
- If you want a lighter version, use low-fat sour cream and reduced-fat cheese.
variation (if any)
- Add cooked, chopped bacon or ham for meat.
- Stir in a cup of frozen peas or corn for color and texture.
- Use cream of mushroom soup instead of cream of chicken for a different flavor.
- Top with breadcrumbs instead of cornflakes for a different crunch.
FAQs
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes. Grate or shred raw potatoes, squeeze out extra water, and use the same mix. You may need a bit more baking time.
Q: Can I make this vegetarian?
A: Yes. Use cream of mushroom soup or a vegetarian cream soup and skip any meat add-ins.
Q: How do I make the top extra crispy?
A: Press crushed cornflakes or breadcrumbs mixed with a little melted butter on top before baking.
Q: Can I prepare this the night before?
A: Yes. Mix and place in the pan, cover, and refrigerate. Bake the next day, adding a few extra minutes to the time.
Q: Is it okay to double the recipe?
A: Yes. Use two pans or a larger pan and increase baking time until heated through.
Hashbrown Casserole
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (if meat optional ingredients are omitted)
Description
A simple, warm, and cheesy casserole of hashbrowns, cheese, and cream that’s perfect for family meals and potlucks.
Ingredients
- 1 (30 oz) bag of frozen hashbrowns
- 2 cups sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- Salt and pepper to taste
- 1 cup cornflakes (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, salt, and pepper. Mix until well combined.
- Spread the mixture into a greased 9×13 inch baking dish.
- If desired, sprinkle cornflakes on top for added crunch.
- Bake in the preheated oven for 45-60 minutes until heated through and the top is golden brown.
- Let cool for a few minutes before serving.
Notes
For a lighter version, use low-fat sour cream and reduced-fat cheese. You can personalize the casserole by adding cooked bacon or ham, or by using cream of mushroom soup for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
