Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole is a creamy, cheesy baked potato dish with a crunchy buttery topping—ideal for a comforting side or main anytime.
Ingredients
- 1 32 oz bag frozen hash browns, thawed
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- ½ cup chopped onion optional
- Salt and pepper to taste
Topping:
- 1 cup crushed cornflakes or crushed Ritz crackers
- ¼ cup melted butter
Instructions
- Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
- In a large bowl, combine cream of chicken soup, sour cream, melted butter, cheese, onions (optional), salt, and pepper. Stir until smooth.
- Fold in the thawed hash browns gently, keeping them fluffy and well coated.
- Spread the mixture evenly in the prepared dish, smoothing the top.
- Mix crushed cornflakes (or crackers) with melted butter, then sprinkle over the casserole.
- Bake for 45–55 minutes until bubbly and golden. Cover with foil if topping browns too fast.
- Let cool 5–10 minutes before serving to set.