Easy Cheesy Hashbrown Potato Casserole Recipe
Easy Cheesy Hashbrown Potato Casserole Recipe that melts hearts fast perfect for comforting meals anyone will love in just 30 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 3 cups frozen shredded hashbrowns, thawed (do not squeeze out moisture, ensure not icy)
- 1 cup sour cream (full fat recommended)
- 1 can (10.5 oz) cream of chicken soup or cream of mushroom soup
- 1½ cups shredded cheddar cheese (sharp or mild)
- 1 small onion, finely diced
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste or cheese saltiness)
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter, melted (for topping)
- 1 cup crushed cornflakes or breadcrumbs (for crispy topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, diced onion, garlic powder, salt, and pepper. Stir gently but thoroughly.
- Pour mixture into a greased 9×13 inch baking dish and spread evenly.
- In a small bowl, mix melted butter with crushed cornflakes or breadcrumbs. Sprinkle evenly over casserole.
- Bake uncovered for 45 minutes to 1 hour until bubbly and golden crust forms. Tent with foil if top browns too fast.
- Let casserole rest for 10 minutes before serving to set and make cutting easier.