Description
This classic Hashbrown Casserole is a creamy, cheesy, and comforting side dish perfect for breakfast, brunch, or dinner. Made with shredded hashbrowns, sour cream, cream of chicken soup, sharp cheddar cheese, and a crispy buttery topping of crushed potato chips, this casserole bakes to bubbly perfection with a golden crust. It’s easy to prepare ahead and serves a crowd, making it a family favorite for gatherings and holiday meals.
Ingredients
Hashbrown Mixture
- 30 ounce bag frozen shredded hashbrown potatoes, thawed
- 16 ounces sour cream
- 10.5 ounce can cream of chicken soup
- 4 ounces shredded sharp cheddar cheese (half of 8 ounces), divided
- 1/4 cup butter, melted (half of 1/2 cup), divided
- 1 small yellow onion, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked black pepper
Topping
- 4 ounces shredded sharp cheddar cheese (remaining half of 8 ounces)
- 1/4 cup butter, melted (remaining half of 1/2 cup)
- 2 cups crushed potato chips, cornflakes, or Ritz crackers
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, 5-quart braising pan, or a large sauté pan with about a tablespoon of melted butter to prevent sticking.
- Combine creamy base: In a large mixing bowl, combine the cream of chicken soup, sour cream, half of the shredded cheddar cheese, the remaining melted butter, diced onion, garlic powder, onion powder, kosher salt, and cracked black pepper. Stir well until the mixture is smooth and fully blended.
- Add hashbrowns: Fold in the thawed shredded hashbrown potatoes until they are evenly coated with the creamy mixture, ensuring a uniform distribution of flavors.
- Transfer to baking dish: Pour and spread the hashbrown mixture into the prepared baking dish, smoothing it out into an even layer for consistent cooking.
- Add cheese layer: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
- Add crunchy topping: Sprinkle the crushed potato chips (or your chosen topping like cornflakes or Ritz crackers) evenly over the cheese layer, adding a crispy texture to the finished dish.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and the top is golden brown and crispy.
- Rest before serving: Remove from the oven and let the casserole rest for 5-10 minutes so it can set slightly, making it easier to serve and enhancing the flavors.
- Enjoy and review: Serve warm as a decadent side dish. If you enjoyed making this recipe, please leave a 5-star rating and review to share your experience!
Notes
- For a vegetarian version, substitute the cream of chicken soup with a cream of mushroom soup or vegetable-based creamy soup.
- You can swap potato chips for cornflakes or Ritz crackers for different textures and flavor variations.
- Make sure to thaw the hashbrowns completely to avoid excess water making the casserole soggy.
- This casserole can be prepared a day ahead; just cover and refrigerate before baking. Increase baking time slightly if baking directly from chilled.
- Use sharp cheddar for a more flavorful cheese punch, but mild cheddar works too if preferred.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
