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Hashbrown Casserole

This cheesy, creamy hashbrown casserole is a comfort food classic. Made with frozen hashbrowns, sour cream, and plenty of cheddar cheese, it’s the ultimate crowd-pleasing dish great for potlucks, holidays, or hearty family meals.
Print Recipe
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

  • 9x13-inch (23x33 cm) baking dish
  • Large mixing bowl
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Oven mitts
  • Knife and cutting board

Ingredients

  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 1 can 10.5 oz condensed cream of chicken soup (or substitute with cream of mushroom for a vegetarian version)
  • 2 cups 225g shredded cheddar cheese
  • 1 cup 240g sour cream
  • ½ cup 115g unsalted butter, melted
  • 1 small onion finely chopped (about ½ cup)
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional topping: 1 cup crushed cornflakes or Ritz crackers + 2 tbsp melted butter

Instructions

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • Mix the Ingredients:
  • In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, garlic powder, salt, and pepper. Stir until everything is well mixed.
  • Transfer to the Dish:
  • Spread the mixture evenly into the prepared baking dish.
  • Add Optional Topping:
  • If using, mix crushed cornflakes or Ritz crackers with 2 tbsp melted butter and sprinkle over the top of the casserole.
  • Bake:
  • Bake uncovered for 45–50 minutes, or until hot and bubbly and the top is golden brown.
  • Cool Slightly & Serve:
  • Let cool for about 5–10 minutes before serving. Enjoy!
Servings: 10 people