Hashbrown Casserole: A Comforting Classic Made Easy

Few dishes capture the essence of breakfast, brunch, and cozy family gatherings like a Hashbrown Casserole. Crispy on top, creamy inside, and packed with savory flavors, this dish is a crowd-pleaser that can be served any time of day. Whether you’re feeding a hungry family or bringing a dish to a potluck, this hashbrown casserole is both satisfying and easy to make.

Ingredients You’ll Need

To create the perfect hashbrown casserole, gather the following ingredients:

4 cups frozen shredded hashbrowns (thawed for easier mixing)
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
1 cup sour cream
1/2 cup unsalted butter (melted)
1 medium onion (finely chopped)
2 cups shredded cheddar cheese (divided)
1/2 teaspoon garlic powder
Salt and pepper (to taste)
Optional topping: 1 cup crushed cornflakes or breadcrumbs mixed with 2 tablespoons melted butter for extra crunch

Step-by-Step Method

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish with butter or non-stick spray ensures your casserole doesn’t stick.

2. Prepare the Hashbrowns

If your hashbrowns are frozen, make sure they are thawed. Drain any excess moisture if necessary — this prevents a soggy casserole. Spread them out on a paper towel to pat dry if needed.

3. Mix the Creamy Base

In a large mixing bowl, combine:

Cream of chicken soup
Sour cream
Melted butter
Chopped onion
Garlic powder
Half of your shredded cheddar cheese
Salt and pepper

Stir until smooth and well combined.

4. Combine Hashbrowns and Creamy Mixture

Add the thawed hashbrowns into the creamy mixture. Using a spatula, fold everything together gently until all the potatoes are evenly coated. This ensures every bite is creamy and flavorful.