Easy Hashbrown Casserole

Easy Hashbrown Casserole

Description

This Easy Hashbrown Casserole is creamy, cheesy, and perfectly comforting a crowd-pleaser for breakfast, brunch, or dinner. Made with frozen hashbrowns, cream of chicken soup, sour cream, and plenty of cheese, it’s a simple bake that’s full of flavor and requires minimal effort.

Ingredients

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian option)

• 2 cups shredded cheddar cheese (divided)

• 1 cup sour cream

• 1/2 cup unsalted butter, melted

• 1/2 medium onion, finely chopped

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup crushed cornflakes or Ritz crackers (optional topping)

• 2 tablespoons melted butter (for topping, optional)

Instructions

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Mix Base
   In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, 1 1/2 cups of cheddar cheese, sour cream, melted butter, onion, garlic powder, salt, and pepper. Stir until well combined.

3. Assemble Casserole
   Spread the mixture evenly into the prepared baking dish.

4. Add Topping (Optional)
   If using, mix crushed cornflakes or Ritz crackers with 2 tablespoons melted butter. Sprinkle evenly over the casserole.

5. Bake
   Bake uncovered for 45–50 minutes, or until hot and bubbly.

6. Add Final Cheese
   Sprinkle remaining 1/2 cup cheddar cheese on top and bake for an additional 5 minutes, until melted.

7. Serve
   Let the casserole sit for 5–10 minutes before serving to allow it to set slightly.

Equipment

• 9×13-inch baking dish

• Large mixing bowl

• Wooden spoon or spatula

• Measuring cups and spoons

• Cutting board and knife (for onion)

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 8 servings

Easy Hashbrown Casserole

This Easy Hashbrown Casserole is creamy, cheesy, and perfectly comforting a crowd-pleaser for breakfast, brunch, or dinner. Made with frozen hashbrowns, cream of chicken soup, sour cream, and plenty of cheese, it’s a simple bake that’s full of flavor and requires minimal effort.

Print Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife (for onion)

Ingredients

• 1 30 oz bag frozen shredded hashbrowns, thawed
• 1 10.5 oz can cream of chicken soup (or cream of mushroom for vegetarian option)
• 2 cups shredded cheddar cheese divided
• 1 cup sour cream
• 1/2 cup unsalted butter melted
• 1/2 medium onion finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crushed cornflakes or Ritz crackers optional topping
• 2 tablespoons melted butter for topping, optional

Instructions

• Preheat Oven
• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
• Mix Base
• In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, 1 1/2 cups of cheddar cheese, sour cream, melted butter, onion, garlic powder, salt, and pepper. Stir until well combined.
• Assemble Casserole
• Spread the mixture evenly into the prepared baking dish.
• Add Topping (Optional)
• If using, mix crushed cornflakes or Ritz crackers with 2 tablespoons melted butter. Sprinkle evenly over the casserole.
• Bake
• Bake uncovered for 45–50 minutes, or until hot and bubbly.
• Add Final Cheese
• Sprinkle remaining 1/2 cup cheddar cheese on top and bake for an additional 5 minutes, until melted.
• Serve
• Let the casserole sit for 5–10 minutes before serving to allow it to set slightly.

Servings: 8 servings

10 Frequently Asked Questions (FAQs)

1. Can I make Easy Hashbrown Casserole ahead of time?
   Yes. Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

2. Do I need to thaw the frozen hashbrowns first?
   Yes. Thawing prevents excess water from making the casserole runny.

3. Can I make this without cream of chicken soup?
   Absolutely. Use cream of mushroom soup for a vegetarian option or make a homemade cream sauce.

4. Can I add meat to the casserole?
   Yes. Cooked diced ham, cooked crumbled sausage, or shredded rotisserie chicken work great.

5. Can I make this gluten-free?
   Yes. Use gluten-free condensed soup and ensure toppings (like crackers) are gluten-free.

6. What cheese works best?
   Sharp cheddar is classic, but you can mix in Monterey Jack, mozzarella, or Colby for variety.

7. Can I freeze Easy Hashbrown Casserole?
   Yes. You can freeze it before baking (up to 2 months) or after baking (up to 3 months).

8. Why is my casserole watery?
   This usually happens if the hashbrowns weren’t fully thawed and drained or if too much liquid was added.

9. Can I skip the topping?
   Yes. The casserole will still be delicious without the cracker or cornflake topping.

10. How do I reheat leftovers?
    Reheat in the oven at 350°F for 20–25 minutes, covered with foil to prevent drying out.

How To Store Easy Hashbrown Casserole

• Refrigerator:
  Cool completely, cover tightly with foil or transfer to an airtight container, and refrigerate for up to 4 days.

• Freezer (Unbaked):
  Assemble the casserole, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

• Freezer (Baked):
  Cool completely, cut into portions, and store in freezer-safe containers for up to 3 months.

• Reheating:
  From fridge bake covered at 350°F for 20–25 minutes.
  From freezer thaw overnight, then bake as directed.