Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Difficulty Level: Easy
Cuisine: American
Course: Side Dish
Ingredients
- 1 package (30 ounces) frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter, melted
- ½ cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Optional Topping
- 1 cup crushed cornflakes
- 2 tablespoons melted butter
Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Oven
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, black pepper, and paprika.
Stir thoroughly until all ingredients are evenly distributed and coated in the creamy mixture.
Step 3: Transfer to Baking Dish
Spread the mixture evenly into the prepared baking dish. Use a spatula to smooth the top so the casserole cooks evenly.
Step 4: Add the Topping
If using the optional topping, combine the crushed cornflakes with 2 tablespoons of melted butter. Sprinkle the mixture evenly over the casserole.
This topping adds a delicious crunchy texture that contrasts perfectly with the creamy filling.
Step 5: Bake
Place the casserole in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
Step 6: Rest and Serve
Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. This helps the casserole set and makes it easier to portion.
Serve warm and enjoy.
Recipe Tips
- Thaw the hash browns completely before mixing to ensure even cooking.
- For extra flavor, add cooked bacon pieces or diced ham.
- Sharp cheddar cheese provides a richer taste than mild cheddar.
- Substitute cream of mushroom soup for a vegetarian-friendly version.
- Prepare the casserole up to 24 hours in advance and refrigerate before baking.
- Leftovers can be stored in an airtight container for up to 4 days.
Variations
Loaded Hashbrown Casserole
Add cooked bacon, green onions, and extra cheese for a loaded baked potato-inspired dish.
Spicy Hashbrown Casserole
Mix in diced jalapeños and pepper jack cheese for a spicy kick.
Breakfast Hashbrown Casserole
Add scrambled eggs, sausage, and cheddar cheese to turn this side dish into a complete breakfast meal.
Serving Suggestions
Hashbrown casserole pairs wonderfully with:
- Roasted chicken
- Grilled steak
- Baked ham
- Breakfast eggs
- Sausage links
- Fresh green salad
- Steamed vegetables
Its creamy texture and cheesy flavor make it a versatile addition to nearly any menu.
Storage and Reheating
Refrigeration
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze the fully baked casserole for up to 3 months. Wrap tightly with plastic wrap and aluminum foil before freezing.
Reheating
Reheat individual portions in the microwave for 1–2 minutes or warm larger portions in a 350°F (175°C) oven until heated through.
Nutrition Information
Per Serving (Approximate)
- Calories: 380
- Protein: 10g
- Carbohydrates: 24g
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 650mg
- Fiber: 2g
- Sugar: 2g