Cheesy Hashbrown Casserole Delight Recipe
This Easy Cheesy Hashbrown Casserole is a creamy and cheesy dish made with hashbrowns, sour cream, and cheddar cheese, perfect for any meal. It's simple to prepare and sure to be a crowd-pleaser.
Ingredients
- 1 30 oz bag frozen hashbrowns thawed
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded sharp cheddar cheese
- ½ cup finely chopped onion optional
- ½ cup melted butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup crushed cornflakes optional, for topping
- 1 tablespoon freshly chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, 1 ½ cups of shredded cheddar cheese, chopped onion, melted butter, garlic powder, salt, and black pepper. Mix thoroughly.
- Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.
- Transfer the hashbrown mixture into the prepared dish, spreading it out evenly.
- Top the casserole with the remaining ½ cup of shredded cheddar cheese and sprinkle crushed cornflakes on top if desired.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until bubbling and golden brown.
- Once baked, remove the casserole from the oven and allow it to cool for a few minutes.
- Garnish with freshly chopped parsley before serving.
Notes
For a vegetarian option, use cream of mushroom soup instead of cream of chicken.