Description
Comforting cheesy hashbrown casserole, perfect for breakfast, brunch, or dinner. Made with hash browns, cream of chicken soup, sour cream, cheddar cheese, and a crunchy cornflake topping (optional).
Ingredients
Scale
- 30 ounces frozen shredded hash browns, thawed
- 1/2 cup butter, melted
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 pint (16 ounces) sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese, divided
- 1/4 cup cornflakes, crushed (optional topping)
- 2 tablespoons butter, melted (optional topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the thawed hash browns and melted butter.
- Add the condensed cream of chicken soup, sour cream, salt, and pepper to the bowl.
- Add the finely chopped onion.
- Stir everything together until well combined.
- Add 1 1/2 cups of the shredded cheddar cheese to the mixture.
- Stir again to distribute the cheese evenly throughout the hashbrown mixture.
- Grease a 9×13 inch baking dish.
- Pour the hashbrown mixture into the prepared baking dish. Spread it out evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
- (Optional) In a small bowl, combine the crushed cornflakes and melted butter.
- (Optional) Sprinkle the cornflake mixture evenly over the cheese.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- Ensure hash browns are fully thawed before starting.
- Experiment with different cheeses like Monterey Jack, pepper jack, or Gruyere.
- Consider adding cooked bacon, sausage, ham, sautéed mushrooms, bell peppers, or spinach.
- Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
- Assemble the casserole ahead of time and refrigerate until ready to bake. Add a few minutes to the baking time.
- Bake, cool, wrap tightly, and freeze. Thaw overnight in the refrigerator before reheating at 350°F (175°C).
- Broil for the last few minutes, watching carefully.
- Substitute cream of chicken soup with cream of mushroom or cream of celery soup.
- Serve with bacon, sausage, sour cream, Greek yogurt, fresh chives, parsley, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes