Hashbrown Casserole

Here’s a creamy, cheesy Hashbrown Casserole recipe — perfect for breakfast, brunch, or a side dish 🥔🧀

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Ingredients

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

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

• 2 cups shredded cheddar cheese

• 1 small onion, finely chopped (optional)

• ½ cup sour cream or plain Greek yogurt

• ¼ cup butter, melted

• Salt & pepper to taste

• 1 cup crushed cornflakes or breadcrumbs (for topping)

• 2 tbsp melted butter (for topping)

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Instructions

1. Preheat oven

   • 350°F (175°C)

   • Grease a 9×13-inch baking dish.

2. Mix casserole

   • In a large bowl, combine:

     • Hashbrowns

     • Soup

     • Cheddar cheese (reserve ½ cup for topping)

     • Onion (if using)

     • Sour cream

     • ¼ cup melted butter

     • Salt & pepper

3. Assemble

   • Spread mixture evenly in the baking dish.

   • Sprinkle remaining cheese on top.

   • Mix crushed cornflakes with 2 tbsp melted butter and sprinkle over cheese.

4. Bake

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

5. Cool slightly & serve

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Tips

• Add cooked bacon, diced ham, or sautéed peppers for extra flavor.

• Use a mix of cheeses (cheddar + mozzarella) for creamier texture.

• For a crispier top, broil for 2–3 minutes at the end.

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If you want, I can make a slow-cooker version so it’s “dump-and-go,” or an air fryer mini casserole version for smaller portions.