Hashbrown Casserole

Oh yes — Hashbrown Casserole 🥔🧀
The ultimate comfort-food side — cheesy, creamy, and golden on top. A brunch favorite and potluck hero.

🥔 Hashbrown Casserole

Ingredients (serves 6–8):

• 1 (30 oz) bag frozen shredded hashbrowns (thawed)

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for veggie version)

• 1 cup sour cream

• 1/2 cup melted butter

• 1 medium onion, finely chopped

• 2 cups shredded cheddar cheese

• Salt and pepper to taste

• Optional topping: 1–2 cups crushed cornflakes or breadcrumbs, mixed with 2 tbsp melted butter

Instructions:

1. Preheat oven

   • 350°F (175°C)

   • Grease a 9×13-inch baking dish.

2. Mix base

   • In a large bowl, combine hashbrowns, cream of chicken soup, sour cream, melted butter, onion, cheese, salt, and pepper.

   • Mix until evenly combined.

3. Assemble

   • Spread mixture evenly in prepared baking dish.

   • If using, sprinkle cornflake/breadcrumb topping over casserole.

4. Bake

   • Bake 45–50 minutes until bubbly and golden brown on top.

5. Serve

   • Let cool 5 minutes before serving.

🌟 Tips for a Show-Stopping Casserole:

• For extra flavor: sauté onions first until golden.

• Mix in cooked bacon bits or diced ham for a meaty version.

• Cheddar + Monterey Jack combo = extra gooey.

• Can be assembled ahead of time and baked later; just increase baking time slightly.

I can also give a southern-style Hashbrown Casserole with cream cheese, or a crunchy breakfast version with sausage and peppers if you want it elevated.