why make this recipe
This Hashbrown Casserole is simple and fills a lot of hungry people. It uses few ingredients and cooks in one dish. You can make it for a weeknight dinner, a potluck, or a holiday side.
introduction
This Hashbrown Casserole Recipe is one of my favorite dishes. It is a satisfying, tasty, and quick way to feed hungry family or friends. If you want a simple dessert idea to serve after dinner, try a sweet treat idea that pairs well with home-cooked meals.
how to make Hashbrown Casserole
This dish bakes frozen hashbrowns with cheese, cream soup, and a bit of butter. Mix everything, spread in a pan, and bake until hot and golden. It takes little active time and gives a creamy, crisp result.
Ingredients :
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup melted butter
- 1 small onion, finely chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes or breadcrumbs (for topping, optional)
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix thawed hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups cheddar cheese, melted butter, chopped onion, salt, and pepper.
- Stir until the hashbrowns are evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top.
- If you use topping, mix crushed cornflakes with a little melted butter and sprinkle over the casserole.
- Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 45 to 55 minutes, until the top is golden and the casserole is bubbly.
- Let sit 5 to 10 minutes before serving so it sets.
how to serve Hashbrown Casserole
Serve warm as a side with roasted meat, fried chicken, or a green salad. It also works as a main for a casual meal with a side of steamed vegetables.
how to store Hashbrown Casserole
- To refrigerate: cover the cooled casserole and store in the fridge for 3 to 4 days.
- To reheat: warm portions in the oven at 325°F (160°C) until heated through, or microwave single servings.
- To freeze: bake first, or freeze before baking. For baked freeze, cool, wrap well, and freeze up to 2 months. Thaw in fridge and reheat in oven. If frozen before baking, bake from thawed state and add a little extra time.
tips to make Hashbrown Casserole
- Thaw hashbrowns well and drain excess water to avoid a watery casserole.
- Use full-fat sour cream and cheese for best texture and flavor.
- Add cooked bacon or diced ham for more protein.
- If you like a crunch, add the cornflake or breadcrumb topping.
- Taste and adjust salt and pepper before baking.
variation (if any)
- Vegetarian: use cream of mushroom soup and skip bacon or ham.
- Cheesy bacon: stir in cooked crumbled bacon and extra cheese.
- Vegetable boost: fold in frozen peas, diced bell peppers, or corn for color and nutrition.
- Spicy: add a pinch of cayenne or chopped jalapeño for heat.
FAQs
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes. Grate and squeeze out excess moisture, then use the same amounts. You may need to cook a little longer.
Q: Can I make this dairy-free?
A: You can try dairy-free cream soups, dairy-free cheese, and a plant-based sour cream, but texture and flavor will change.
Q: How do I prevent the casserole from becoming soggy?
A: Thaw and drain the hashbrowns well and do not add extra liquid. Let the casserole rest a few minutes after baking to set.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger pan and increase bake time until hot and bubbly in the center.
Q: Is it safe to bake from frozen?
A: If you assemble frozen and bake, allow extra time and cover with foil at first to heat through, then uncover to brown the top.
Hashbrown Casserole
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, creamy, and satisfying casserole made with frozen hashbrowns, cheese, and cream soup, perfect for feeding a crowd.
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup melted butter
- 1 small onion, finely chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes or breadcrumbs (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix thawed hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups cheddar cheese, melted butter, chopped onion, salt, and pepper.
- Stir until the hashbrowns are evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top.
- If using topping, mix crushed cornflakes with a little melted butter and sprinkle over the casserole.
- Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 45 to 55 minutes, until the top is golden and the casserole is bubbly.
- Let sit for 5 to 10 minutes before serving so it sets.
Notes
For best results, thaw hashbrowns well and drain excess water. Use full-fat sour cream and cheese for texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
