Classic Cheesy Hash Brown Casserole
This classic cheesy hash brown casserole is a comforting side dish, perfect for breakfast, brunch, or dinner. It's packed with savory flavor and a creamy texture, topped with a golden-brown cheese crust.
Equipment
- Oven
- 9x13 inch baking dish
- Large mixing bowl
Ingredients
Main Ingredients
- 30 oz frozen shredded hash browns, thawed and patted dry (approx. 850g)
- 1/2 cup unsalted butter, melted (113g)
- 1/2 cup sour cream (120ml)
- 1 can can cream of chicken soup (or cream of mushroom) (10.5 oz / 298g)
- 1/2 cup finely diced yellow onion (60g)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded sharp cheddar cheese, divided (226g)
Optional Topping
- 1 cup crushed cornflakes mixed with melted butter mixed with 2 tbsp melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the melted butter, sour cream, cream of chicken soup, diced onion, garlic powder, salt, and pepper until smooth.
- Fold in 1 1/2 cups of the shredded cheddar cheese until evenly distributed.
- Add the thawed hash browns and gently mix until coated, being careful not to overmix.
Baking
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- If desired, spread the crushed cornflakes mixed with melted butter over the cheese layer.
- Bake for 45-60 minutes, or until bubbly and golden brown. If the top Browns too quickly, tent with foil.
- Remove from oven and let rest for 5-10 minutes before serving to allow it to set.
Notes
For best results, ensure hash browns are thoroughly thawed and patted very dry to prevent a watery casserole. You can substitute cream of mushroom soup for cream of chicken soup if preferred. This dish can be made ahead of time and baked just before serving. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven or microwave.