Cheesy Hashbrown Casserole
Golden, crispy hashbrowns smothered in a rich, cheesy sauce and baked to bubbly perfection—this Cheesy Hashbrown Casserole is comfort food magic. Quick to prep, freezer-friendly, and crowd-pleasing, it's the ultimate brunch or dinner side.
Equipment
- 9x13-inch Baking Dish
Ingredients
Main Ingredients
- 1 package frozen shredded hashbrowns thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 tsp garlic powder
- 1/2 tsp black pepper
Optional Topping
- 1 cup crushed cornflakes or buttery breadcrumbs optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, mix thawed hashbrowns, cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onions, garlic powder, and black pepper until well combined.
- Spread the mixture evenly in the prepared baking dish and smooth the top.
- Sprinkle with optional topping of crushed cornflakes or breadcrumbs if using.
- Bake for 45 minutes or until bubbly and golden around the edges. Let rest 5–10 minutes before serving.
Notes
Make ahead by assembling and refrigerating overnight. Freezes well for up to 2 months. Reheat with a splash of milk or cream if dry.