Cheesy Hash Brown Casserole
Ingredients:
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1 (30 oz) bag frozen hash browns (thawed)
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
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1 cup sour cream
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1/2 cup melted butter
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1 1/2 cups shredded sharp cheddar cheese (or any cheese you like)
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1/2 cup chopped onion (optional)
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper, to taste
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1 cup crushed cornflakes (or breadcrumbs for a different crunch)
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2 tbsp melted butter (for topping)
Instructions:
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Preheat Oven:
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Preheat your oven to 350°F (175°C).
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Prepare the Casserole Mix:
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In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, shredded cheese, chopped onion (if using), garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together until it’s well mixed.
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Transfer to Casserole Dish:
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Spray a 9×13-inch baking dish with cooking spray (or lightly butter it), then transfer the hash brown mixture into the dish. Spread it out evenly.
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Top with Crunch:
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In a small bowl, mix the crushed cornflakes (or breadcrumbs) with the 2 tbsp melted butter. Sprinkle this mixture evenly over the top of the casserole.
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Bake:
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Place the casserole in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and crispy, and the casserole is bubbling around the edges.
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Serve:
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Let the casserole rest for about 5 minutes before serving. This allows it to set and makes it easier to scoop out.
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💡 Pro Tip: If you want to kick up the flavor a notch, add some cooked, crumbled bacon or sausage to the mixture before baking. You could also sprinkle a bit of extra cheese on top before baking for even more cheesy goodness.
This casserole is great on its own or as a side to eggs, sausage, or even grilled chicken.
Do you like your hash browns crispy or creamy, or a little bit of both?
