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Hashbrown Casserole

A warm and comforting dish perfect for breakfast, brunch, or as a side, featuring creamy hashbrowns with a crispy topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 30 oz bag frozen shredded hashbrowns, thawed Thaw completely for even cooking.
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese Can substitute with other cheeses like Monterey Jack.
  • 1 small onion, finely diced
  • 1/2 cup 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. 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.
  3. Spread the mixture evenly into the prepared baking dish.
  4. In a small bowl, toss the crushed cornflakes with 1/4 cup melted butter. Sprinkle this topping over the casserole.
Baking
  1. Bake uncovered for 45-50 minutes, or until the top is golden brown and the casserole is hot and bubbly.
  2. Let the casserole rest for 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in oven or microwave until warmed through. You can customize by adding vegetables like bell peppers or spinach.