Description
A deliciously creamy and cheesy hashbrown casserole that’s perfect for breakfast or as a side dish.
Ingredients
Scale
- 2 lbs frozen hashbrowns, thawed
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup crushed cornflakes (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, chopped onion, garlic powder, salt, and pepper. Mix until well combined.
- Transfer the mixture into a greased 9×13 inch baking dish and spread it evenly.
- If using, sprinkle crushed cornflakes on top for added crunch.
- Bake in the preheated oven for 45 minutes or until hot and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 500
- Fat: 20
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 45
Keywords: hashbrown casserole, cheesy hashbrowns, breakfast casserole, easy hashbrown recipe