Cheesy Hashbrown Casserole

Warm, creamy, cheesy, and perfectly golden on top—this hashbrown casserole is the dish everyone will fight over at brunch, dinner, or potlucks. It’s comforting, loaded with flavor, and oh-so-easy to whip up!

Ingredients:

1 (30 oz) bag frozen shredded hashbrowns, thawed
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
2 cups shredded sharp cheddar cheese
1/2 cup chopped onion
1/2 cup melted butter
1/2 tsp garlic powder
Salt and black pepper, to taste
1 1/2 cups crushed cornflakes or Ritz crackers (for topping)
2 tbsp melted butter (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, chopped onion, melted butter, garlic powder, salt, and pepper. Mix until everything is evenly combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, mix crushed cornflakes (or crackers) with 2 tbsp melted butter. Sprinkle evenly over the top.
5. Bake uncovered for 45–50 minutes or until the top is golden and bubbling.

Optional Add-Ins:
– Crumbled cooked bacon
– Diced ham or cooked sausage
– Chopped green chilies or jalapeños for a spicy kick
– Green onions or parsley on top after baking

Tips:
– If you prefer extra crunch, broil the casserole for the last 2–3 minutes.
– Make it ahead! Assemble and refrigerate overnight, then bake when ready.

FAQs

Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes, just shred them and squeeze out excess moisture before using.

Q: Can I freeze this casserole?
A: Absolutely! Assemble it (without baking), wrap tightly, and freeze up to 2 months. Thaw overnight and bake as usual.

Q: What can I serve this with?
A: It pairs wonderfully with roasted meats, fried chicken, eggs, or as a main dish with a salad on the side.