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Hashbrown Casserole

A warm and filling hashbrown casserole that's perfect for gatherings, offering a creamy interior and crispy top.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30-32 ounces Frozen shredded hashbrowns Thaw slightly for easier mixing.
  • 1 cup Sour cream Plain Greek yogurt can be used as a substitute.
  • 1 can Cream of chicken soup Can substitute with cream of mushroom or homemade white sauce.
  • 2 cups Shredded cheddar cheese Other cheese blends like Colby jack are also suitable.
  • 1/2 cup Melted butter Margarine or olive oil can be used in a pinch.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
Optional Ingredients
  • 2 tablespoons Diced onion For an added flavor boost.
  • 1 teaspoon Garlic powder Optional.
  • 1 teaspoon Paprika Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
  2. In a large bowl, mix together the sour cream, cream of chicken soup, melted butter, and a handful of shredded cheese. Season with salt and pepper. If desired, add chopped onion.
  3. Fold in the hashbrowns until evenly coated, ensuring the mixture looks creamy, not soupy.
  4. Spread the mixture into the greased baking dish and top with additional cheese. Optionally add a buttery cornflake topping for a crispy finish.
Baking
  1. Bake in the preheated oven for 45 to 55 minutes, or until the edges are bubbling and the top is golden.
  2. Let the casserole sit for 10 minutes before serving to firm up.

Notes

This casserole can be prepared ahead and stored or frozen. It is highly customizable with various mix-ins and toppings.