Hashbrown Casserole

Here’s a classic, creamy Hashbrown Casserole—aka the beloved comfort-food staple. 🥔🧀 Perfect for breakfast, brunch, or as a side with dinner.

🥔 Hashbrown Casserole

Ingredients (serves 6–8)

• 1 (30 oz) bag frozen hashbrowns, thawed

• 1 can (10.5 oz) cream of chicken soup

• 2 cups shredded cheddar cheese 🧀

• ½ cup sour cream

• ½ cup melted butter

• ½ small onion, finely chopped (optional)

• Salt & black pepper, to taste

Optional topping:

• 2 cups crushed cornflakes or Ritz crackers

• 3 tbsp melted butter

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Mix the casserole

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

   • Stir until evenly mixed.

3. Assemble

   • Spread mixture evenly in the prepared dish.

4. Add topping (optional but amazing)

   • Mix crushed cornflakes or crackers with melted butter.

   • Sprinkle evenly over the top.

5. Bake

   • Bake uncovered for 45–55 minutes, until bubbly and golden brown on top.

6. Rest & serve

   • Let sit 5–10 minutes before serving.

🔥 Tips & Variations

• Swap cream of chicken for cream of mushroom or cream of cheddar.

• Add diced ham, cooked sausage, or bacon to make it a meal.

• Use sharp cheddar for maximum flavor.

• For extra creaminess, add ¼ cup cream cheese.

If you want, I can also give you:

• a Cracker Barrel–style copycat

• a lighter version

• or a slow cooker hashbrown casserole