Irresistible Hashbrown Casserole
A creamy, cheesy casserole that combines frozen hashbrowns, cream of chicken soup, and cheddar cheese for a delightful comfort food experience that pleases all ages.
Ingrédients
Main Ingredients
- 2 lbs frozen hashbrowns Use 30 oz for a full casserole.
- 1 cup sour cream Can substitute with dairy-free yogurt for a lactose-free version.
- 1 can (10.5 oz) cream of chicken soup Substitute with gluten-free or vegan alternatives if necessary.
- 2 cups shredded cheddar cheese Use sharp cheddar for added flavor.
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder Optional for added flavor.
- 1 tsp garlic powder Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather and measure out all your ingredients.
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, and shredded cheddar cheese. Add salt, pepper, and the optional onion and garlic powder. Mix until well combined.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Spread the hashbrown mixture evenly in the greased baking dish, packing it down gently.
Baking
- Place the baking dish in the preheated oven and bake for 45-55 minutes until hot and bubbly and the cheese is golden brown.
Serving
- Allow the casserole to cool for 10-15 minutes before serving to help the layers set.
Storing
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3-5 days.
Notes
This casserole is great for breakfast, brunch, lunch, or dinner and can be made ahead of time. Add-ins like cooked bacon or vegetables can enhance the flavor and nutrition.