Description
There’s nothing like a bubbling, cheesy casserole straight from the oven to make any meal feel special. This Creamy & Comforting Broccoli & Cheddar Hashbrown Bake is a deliciously cozy dish packed with creamy potatoes, tender broccoli, and rich cheddar cheese. It’s perfect for family dinners, potlucks, or holiday gatherings—easy to make, hearty, and always a crowd favorite.
Ingredients
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1 (30-ounce) bag frozen shredded hashbrowns, thawed
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2 cups fresh broccoli florets, chopped small
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2 cups sharp cheddar cheese, shredded
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1 (10.5-ounce) can cream of chicken or cream of mushroom soup
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1 cup sour cream
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1/2 cup unsalted butter, melted
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1/2 cup finely diced onion
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup crushed buttery crackers (like Ritz)
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2 tablespoons melted butter (for topping)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
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Bring a small pot of salted water to a boil. Add chopped broccoli and cook for 2–3 minutes until slightly tender. Drain and let cool.
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In a large mixing bowl, combine thawed hashbrowns, cooked broccoli, shredded cheddar cheese, diced onion, cream soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir until evenly mixed.
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Spoon the mixture into the prepared baking dish and spread it evenly.
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In a small bowl, mix crushed crackers with 2 tablespoons melted butter. Sprinkle evenly over the casserole.
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Bake uncovered for 45–50 minutes, or until bubbly around the edges and golden brown on top.
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Let the casserole rest for 5–10 minutes before serving.
Notes
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Be sure to thaw the hashbrowns completely and drain any excess moisture to avoid a watery casserole.
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Sharp cheddar gives the best flavor, but you can mix in other cheeses like Monterey Jack or Colby for variety.
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For extra crunch, use crushed cornflakes or panko breadcrumbs instead of crackers for the topping.
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To make ahead, assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready.
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Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes