why make this recipe
Hashbrown casserole is warm, cheesy, and easy to make. It uses simple ingredients you likely have on hand. It feeds a crowd and works for weeknights, holidays, or potlucks.
introduction
This hashbrown casserole is a creamy, cheesy side dish that many people love. It cooks in one dish and takes little time to mix. This comfort food pairs well with many mains, and it goes especially well with the classic green bean casserole for a holiday table.
how to make Hashbrown Casserole
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the frozen hashbrowns, sour cream, cheddar cheese, cream of chicken soup, melted butter, onion powder, salt, and pepper until well combined.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- If using, sprinkle cornflakes on top for extra crunch.
- Bake for 30-35 minutes, or until the casserole is heated through and the top is golden and bubbly.
- Serve warm as a side dish.
Ingredients :
- 2 cups frozen hashbrowns
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup melted butter
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cornflakes (optional, for topping)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the frozen hashbrowns, sour cream, cheddar cheese, cream of chicken soup, melted butter, onion powder, salt, and pepper until well combined.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- If using, sprinkle cornflakes on top for extra crunch.
- Bake for 30-35 minutes, or until the casserole is heated through and the top is golden and bubbly.
- Serve warm as a side dish.
how to serve Hashbrown Casserole
Serve hot straight from the oven. Cut into squares and place on plates. It goes well with roasted chicken, ham, pork, or a simple salad. Add a green vegetable to balance the meal.
how to store Hashbrown Casserole
- To store: cool the casserole, cover tightly, and keep in the fridge for up to 3 days.
- To freeze: place in a freezer-safe dish, cover well, and freeze up to 2 months. Thaw in the fridge before reheating.
- To reheat: warm in the oven at 350°F (175°C) until hot, or heat in the microwave in short bursts.
tips to make Hashbrown Casserole
- Thaw the hashbrowns slightly if they are very icy so they mix well.
- Use full-fat sour cream and cheese for best taste and texture.
- Stir well so the cheese spreads evenly.
- For a crisp top, add cornflakes or breadcrumbs mixed with a little butter.
- Taste and adjust salt and pepper before baking.
variation (if any)
- Add cooked bacon pieces for a smoky flavor.
- Mix in chopped green onions or diced bell pepper for more color.
- Swap cream of chicken with cream of mushroom for a milder taste.
- Use a blend of cheeses like Monterey Jack or pepper jack for spice.
FAQs
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes. Grate and squeeze out extra water, then use the same amount by volume. You may need to bake a little longer.
Q: Is this casserole gluten-free?
A: The main ingredients are usually gluten-free, but check the labels on the cream soup and cornflakes to be sure.
Q: Can I make this ahead for a party?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold from the fridge.
Q: Can I reduce the fat in this recipe?
A: You can use low-fat sour cream and less butter, but the texture and flavor will change. Use lean options if needed.
Hashbrown Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, cheesy side dish that is perfect for feedings crowds, ideal for weeknights, holidays, or potlucks.
Ingredients
- 2 cups frozen hashbrowns
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup melted butter
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cornflakes (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the frozen hashbrowns, sour cream, cheddar cheese, cream of chicken soup, melted butter, onion powder, salt, and pepper until well combined.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- If using, sprinkle cornflakes on top for extra crunch.
- Bake for 30-35 minutes, or until the casserole is heated through and the top is golden and bubbly.
- Serve warm as a side dish.
Notes
To store, cool the casserole, cover tightly, and keep in the fridge for up to 3 days. To freeze, place in a freezer-safe dish and cover well for up to 2 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
