Description
A warm, cheesy casserole that’s perfect for family breakfasts, holiday brunches, or cozy weekend mornings. Golden hashbrowns are combined with creamy sour cream, sharp cheddar cheese, and a hint of onion, then baked to perfection with a crispy topping. This dish is both comforting and crowd-pleasing, offering rich flavor with minimal effort.
Ingredients
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1 (30-ounce) package frozen shredded hashbrowns, thawed
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1 cup sour cream
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1 can (10.5 ounces) cream of chicken soup, condensed
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1/2 cup unsalted butter, melted
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1 medium onion, finely chopped
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2 cups shredded sharp cheddar cheese
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon garlic powder (optional)
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1/2 cup crushed cornflakes or breadcrumbs for topping
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Spread the thawed hashbrowns evenly in the prepared baking dish.
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In a large bowl, combine sour cream, cream of chicken soup, melted butter, chopped onion, salt, pepper, and garlic powder. Stir until smooth.
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Mix 1 1/2 cups of shredded cheddar cheese into the creamy mixture.
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Pour the mixture over the hashbrowns and gently mix to coat evenly.
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Sprinkle the remaining 1/2 cup cheddar cheese over the top, then add crushed cornflakes or breadcrumbs for a crispy topping.
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Bake for 45–55 minutes, until the top is golden brown and the center is bubbly.
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Let the casserole sit for 5–10 minutes before serving to set slightly.
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Cut into squares and serve warm.
Notes
For extra flavor, add diced bell peppers or green onions. To make ahead, assemble and refrigerate overnight, adding 10–15 minutes to baking time. For a golden, extra-crispy topping, broil for the last 2–3 minutes or mix breadcrumbs with melted butter before sprinkling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes