Cheesy Hashbrown Casserole

why make this recipe

This cheesy hashbrown casserole is easy, creamy, and fills a crowd. It mixes frozen potatoes with cheese and a crunchy top. It cooks in one dish and works for weeknights, potlucks, and holidays.

introduction

This dish uses simple pantry items and comes together fast. If you like rich, cheesy sides, you may also enjoy the cheesy bean dip recipe on this site. The casserole bakes until golden and bubbly and tastes great warm.

how to make Cheesy Hashbrown Casserole

Follow these clear steps to make the casserole:

• Preheat oven to 350°F (175°C).
• Mix frozen hashbrowns, sour cream, cream of chicken soup, cheddar cheese, and melted butter in a large bowl.
• Add salt and pepper to taste and stir well.
• Grease a 9×13 inch baking dish and spread the potato mix inside.
• Mix cornflakes and Parmesan in a separate bowl and sprinkle on top.
• Bake 45–50 minutes until the top is golden and the center is hot and bubbly.
• Let it rest a few minutes before serving.

Ingredients :

• 1 bag (30 oz) frozen hashbrowns
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 2 cups cornflakes
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the frozen hashbrowns, sour cream, cream of chicken soup, cheddar cheese, and melted butter.
3. Season with salt and pepper as desired.
4. Transfer the mixture to a greased 9×13 inch baking dish.
5. In a separate bowl, combine the cornflakes and Parmesan cheese (if using). Sprinkle the cornflake mixture evenly on top of the hashbrown mixture.
6. Bake for 45-50 minutes, or until golden brown and bubbly.
7. Let it cool for a few minutes before serving.

how to serve Cheesy Hashbrown Casserole

Serve warm as a side with roasted meat, fried chicken, or a simple salad. You can spoon it onto plates or serve straight from the baking dish for family style.

how to store Cheesy Hashbrown Casserole

Cool the casserole to room temperature. Cover tightly and store in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Cheesy Hashbrown Casserole

• Thaw the hashbrowns a little if they clump, but you can use them frozen.
• Use good shredded cheddar for best flavor.
• If topping gets too brown, cover loosely with foil while baking.
• Stir gently to keep the mixture from becoming too dense.

variation (if any)

• Make it vegetarian by using cream of mushroom soup instead of cream of chicken.
• Add cooked crumbled bacon, diced onions, or chopped chives for more flavor.
• Swap cornflakes for crushed crackers or breadcrumbs for a different crunch.

FAQs

Q: Can I use fresh potatoes instead of frozen?
A: Yes. Grate or finely dice them and blanch or sauté briefly so they cook through in the same time.

Q: Is there a dairy-free version?
A: You can try dairy-free sour cream, dairy-free cheese, and a dairy-free cream soup, but the texture will change.

Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) until hot, about 15–20 minutes, or microwave single portions until warm.

Cheesy Hashbrown Casserole

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy, cheesy hashbrown casserole that’s perfect for feeding a crowd, ideal for weeknights and potlucks.

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Ingredients

Scale 1x2x3x

• 1 bag (30 oz) frozen hashbrowns
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 2 cups cornflakes
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix together frozen hashbrowns, sour cream, cream of chicken soup, cheddar cheese, and melted butter.
3. Add salt and pepper to taste and stir well.
4. Grease a 9×13 inch baking dish and spread the potato mix inside.
5. Mix cornflakes and Parmesan cheese (if using) in a separate bowl and sprinkle on top.
6. Bake for 45-50 minutes until the top is golden and the center is hot and bubbly.
7. Let it rest for a few minutes before serving.

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Notes

For a vegetarian option, use cream of mushroom soup instead of cream of chicken.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 30mg