Description
A comforting and easy-to-make hashbrown casserole featuring shredded potatoes baked with sour cream, cream of chicken soup, cheddar cheese, and a crunchy cornflake topping. Perfect for breakfast, brunch, or a hearty side dish.
Ingredients
Scale
Casserole Mixture
- 32 oz frozen shredded hashbrowns, thawed and patted dry
- 1/2 cup unsalted butter, melted
- 1 cup finely chopped yellow onion
- 1 1/2 cups sour cream
- 1 can condensed cream of chicken soup (10.5 ounces)
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Topping
- 1 cup crushed cornflakes cereal
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded sharp cheddar cheese (reserved from above)
Garnish (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter to prevent sticking.
- Mix wet ingredients and seasonings: In a large mixing bowl, whisk together the 1/2 cup melted butter, sour cream, condensed cream of chicken soup, kosher salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add hashbrowns, onion, and cheese: Gently fold the thawed hashbrowns, finely chopped yellow onion, and 1 1/2 cups shredded cheddar cheese into the wet mixture using a spatula. Mix until the potatoes are evenly coated and all ingredients are well distributed.
- Transfer to baking dish: Spoon the mixture into the prepared baking dish and spread it out evenly, pressing lightly into the corners for a uniform layer.
- Prepare topping: In a small bowl, combine the crushed cornflakes with 2 tablespoons melted butter, stirring until the cereal is evenly coated. Sprinkle this mixture evenly over the top of the casserole, then sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. Bake until the edges are bubbling and the topping is deeply golden brown and crispy.
- Rest and garnish: Remove the casserole from the oven and let it rest for 10 minutes to set. Garnish with chopped fresh parsley, if desired. Slice into 12 squares and serve warm.
Notes
- For a vegetarian option, substitute cream of chicken soup with a vegetable-based cream soup.
- If you prefer a milder flavor, reduce the amount of onion or use sweet onion.
- Make sure to thoroughly thaw and dry the hashbrowns to avoid excess moisture in the casserole.
- You can add cooked bacon or ham for a non-vegetarian twist.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
