Description
This creamy and cheesy Hashbrown Casserole is a comforting American breakfast dish featuring shredded hashbrowns baked with sour cream, cheddar cheese, and a savory cream of chicken soup base. Easy to prepare and perfect for family gatherings or brunches, this casserole delivers a rich and satisfying taste with a crispy cheese topping.
Ingredients
Scale
Main Ingredients
- 32 oz frozen hashbrowns, shredded and defrosted
- ½ cup butter, melted
- 1 (10 ¼ oz) can cream of chicken soup
- 16 oz sour cream
- ½ oz onion, finely chopped
- 2 cups cheddar cheese, grated
- ¼ tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Mix Ingredients: In a large bowl, combine the defrosted shredded hashbrowns, melted butter, cream of chicken soup, sour cream, finely chopped onion, 1½ cups of cheddar cheese, and pepper. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Prepare Baking Dish: Grease a 9×13 inch casserole dish to prevent sticking.
- Assemble Casserole: Spread the hashbrown mixture evenly into the greased casserole dish. Sprinkle the reserved ½ cup of cheddar cheese evenly over the top.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. This allows the casserole to heat through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the top is hot, bubbly, and golden brown.
- Serve: Let the casserole cool slightly before serving. Enjoy it as a hearty breakfast or side dish.
Notes
- Veggies: Add chopped vegetables like broccoli for extra nutrition and flavor.
- Cheese: Experiment with different cheeses or combinations for a unique cheesy taste.
- Meat: Incorporate ground turkey or beef to make it a more substantial main dish.
