Go Back

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
Cook Time:50 minutes
Total Time:1 hour

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