Description
This comforting hashbrown casserole is a creamy, cheesy delight that is perfect for gatherings!
Ingredients
Scale
- 30 ounces frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream
- 0.5 cup unsalted butter, melted
- 0.5 cup finely chopped onion
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). While that’s warming up, take the time to grease your 9×13-inch baking dish with some butter or non-stick spray to ensure your casserole won’t stick after baking.
- In a large mixing bowl, combine the melted butter, sour cream, and condensed cream of chicken soup. Add in the garlic powder, onion powder, and a sprinkle of salt and pepper. Stir these ingredients together until well blended. This creamy mixture forms the flavorful base of your casserole, ensuring rich flavors throughout the dish.
- Next, fold in 1.5 cups of the shredded cheddar cheese and the finely chopped onion into the cream mixture. The cheese not only adds flavor but also creates that gooey texture we all love. Stir gently to avoid breaking up the hashbrowns later.
- Now, add the thawed hashbrowns to your mixture. Gently mix everything together until the hashbrowns are well-coated in the creamy sauce. This step is crucial in ensuring that every bite of the casserole is just as delicious as the last.
- Once the ingredients are fully combined, pour the mixture evenly into your greased baking dish. Spread it out to ensure even baking.
- Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole. This layer of cheese will become golden and bubbly, creating a beautiful crust that adds an appealing finish.
- Place your baking dish in the preheated oven and bake uncovered for 45–50 minutes. Keep an eye out during the last few minutes—the casserole should be golden and bubbling when it’s ready.
- After baking, allow the casserole to rest for about 5–10 minutes before slicing. This resting period lets the casserole firm up a bit, making it easier to cut and serve. Garnish with some fresh parsley for a pop of color, if desired.
Notes
For a crispy topping, broil the casserole for an additional 2–3 minutes after baking, watching closely to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Comfort Food
Nutrition
- Calories: 320 kcal
- Sodium: 680 mg
- Protein: 10 g