easy hashbrown casserole recipe
The Best easy hashbrown casserole recipe
This casserole is perfect for potlucks, holiday breakfasts, or even a simple family dinner. It’s hearty enough to keep everyone full but still feels like a treat. Plus, it’s got some solid ingredients—potatoes for fiber and vitamins, cheese for protein, and a little sour cream for that smooth texture. You can even tweak it with extra veggies if you want to sneak in some nutrients. It’s comfort food without the guilt, and that’s a win in my book.
Easy Hashbrown Casserole
A creamy, cheesy, and comforting hashbrown casserole that’s perfect for breakfast or brunch. This dish is quick to prepare and always a crowd-pleaser with its crispy topping and savory flavors.
🥘Ingredients
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cornflakes cereal, crushed
- 1/4 cup unsalted butter, melted
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. -
2
In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, shredded cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed. -
3
Transfer the hashbrown mixture into the prepared baking dish and spread it out evenly. -
4
In a small bowl, mix the crushed cornflakes with the melted butter for the topping. Sprinkle this mixture evenly over the hashbrown casserole. -
5
Bake in the preheated oven for 40-45 minutes, or until the casserole is bubbly and the topping is golden brown. -
6
Let the casserole cool for 5 minutes before serving. Enjoy!
🔧Equipment
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Oven
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Hashbrown Casserole Works
❓ Frequently Asked Questions About Hashbrown Casserole
1. Can I make this hashbrown casserole ahead of time?
Yes! This casserole is perfect for making ahead. You can assemble it the night before, cover it with foil or plastic wrap, and refrigerate it until you’re ready to bake. Just add about 10-15 extra minutes to the baking time if it’s going straight from the fridge to the oven.
2. What can I use instead of sour cream in this recipe?
If you don’t have sour cream, you can substitute it with plain Greek yogurt, cream cheese (softened and thinned with a little milk), or even a dairy-free alternative like coconut yogurt. Each option will slightly alter the texture, but the dish will still be delicious.
3. Can I freeze the hashbrown casserole?
Absolutely! You can freeze the casserole either before or after baking. For unbaked casseroles, wrap tightly in foil and plastic wrap, then freeze for up to 3 months. Thaw in the fridge overnight before baking. If freezing after baking, let it cool completely, portion it, and freeze. Reheat in the oven at 350°F (175°C) until warmed through.
4. How do I make this casserole crispier on top?
For a crispier top, broil the casserole for the last 2-3 minutes of baking (watch closely to avoid burning). You can also sprinkle extra shredded cheese or buttery breadcrumbs on top before baking for added crunch.
5. Can I add meat or other mix-ins to this recipe?
Yes! This casserole is very versatile. You can add cooked bacon, sausage, ham, or even diced bell peppers and onions for extra flavor. If adding raw meat, cook it first to ensure it’s fully done before mixing it into the casserole.
