Why Make This Recipe
Hashbrown Casserole is a warm and comforting dish that brings joy to any meal. It is perfect for breakfast, brunch, or even as a side for dinner. The creamy texture of the casserole pairs beautifully with the crispy topping, making it a beloved choice for family gatherings and potlucks. Not only is it delicious, but it also comes together easily, using simple ingredients you likely have on hand.
How to Make Hashbrown Casserole
Ingredients:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 small onion, finely diced
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Topping:
- 2 cups crushed cornflakes (or Ritz crackers)
- 1/4 cup melted butter
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix together the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, onion, melted butter, salt, pepper, and garlic powder until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, toss the crushed cornflakes with 1/4 cup melted butter. Sprinkle this topping over the casserole.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- Let the casserole rest for 5-10 minutes before serving.
How to Serve Hashbrown Casserole
Hashbrown Casserole is great served hot from the oven. You can dish it out onto plates and enjoy it as a hearty breakfast or as a side with lunch or dinner. Pair it with eggs or a fresh salad to balance the flavors.
How to Store Hashbrown Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole can stay fresh for about 3-4 days. To reheat, simply pop it back in the oven or microwave until warmed through.
Tips to Make Hashbrown Casserole
- Ensure the hashbrowns are completely thawed for even cooking.
- For a richer flavor, try using different types of cheese, such as Monterey Jack or mozzarella.
- Add cooked bacon or sausage for a meaty twist.
- If you like heat, sprinkle in some diced jalapeños.
Variation
You can easily customize Hashbrown Casserole by adding vegetables such as bell peppers or spinach. You can also substitute the cream of chicken soup with cream of mushroom soup for a different taste.
FAQs
1. Can I make Hashbrown Casserole ahead of time?
Yes, you can prepare it the night before. Just mix everything together, place it in the baking dish, cover with foil, and refrigerate. Bake it in the morning.
2. Can I freeze Hashbrown Casserole?
Yes, you can freeze it before baking. Wrap it tightly in plastic wrap and foil. To use, thaw in the refrigerator overnight and then bake.
3. What can I serve with Hashbrown Casserole?
It goes well with eggs, bacon, sausages, or a simple fruit salad for breakfast. For lunch or dinner, a green salad pairs nicely.
Hashbrown Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix together the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, onion, melted butter, salt, pepper, and garlic powder until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, toss the crushed cornflakes with 1/4 cup melted butter. Sprinkle this topping over the casserole.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- Let the casserole rest for 5-10 minutes before serving.