Here’s a classic Hash Brown Casserole recipe—creamy, cheesy, and perfect for breakfast, brunch, or a comforting side dish.
Ingredients (serves 6–8)
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder (optional)
- Salt and black pepper, to taste
- 1 1/2 cups crushed cornflakes or breadcrumbs (optional topping)
- 2 tbsp melted butter (for topping, optional)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Mix the Base
- In a large bowl, combine thawed hash browns, soup, sour cream, melted butter, chopped onion, 1 1/2 cups of shredded cheddar cheese, garlic powder, salt, and pepper.
- Stir until well combined.
3. Transfer to Baking Dish
- Spread the mixture evenly in the prepared baking dish.
4. Add Topping (Optional)
- Mix crushed cornflakes or breadcrumbs with 2 tbsp melted butter.
- Sprinkle over the casserole.
- Top with remaining 1/2 cup cheddar cheese if desired.
5. Bake
- Bake uncovered for 45–55 minutes, until bubbly and golden on top.
6. Serve
- Let cool for 5 minutes before serving.
- Garnish with chopped parsley or chives for extra color.
Tips
- You can add cooked bacon, ham, or sausage for a heartier version.
- For extra creaminess, stir in a little cream cheese before baking.
- Make ahead: Assemble the casserole, cover, and refrigerate overnight; bake the next day, adding a few extra minutes to the cooking time.
If you want, I can also give a quick 30-minute skillet version that doesn’t require a full oven bake but still tastes creamy and cheesy. Do you want me to do that?
