Cheesy Hashbrown Casserole – An Easy Cheesy Potatoes Recipe
A comforting casserole combining creamy potatoes with crispy texture, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 30 oz 1 (30 oz) bag frozen shredded hash browns, thawed Thaw completely for better texture.
- 0.5 cup 1/2 cup melted butter
- 10.5 oz 1 can (10.5 oz) condensed cream of chicken soup Can substitute with cream of mushroom soup for a vegetarian option.
- 1 cup 1 cup sour cream Can substitute Greek yogurt for a lighter version.
- 0.5 cup 1/2 cup finely chopped onion For added flavor.
- 2 cups 2 cups shredded sharp cheddar cheese
- 1 tsp 1 tsp salt
- 0.5 tsp 1/2 tsp black pepper
Topping
- 2 cups 2 cups crushed cornflakes
- 0.25 cup 1/4 cup melted butter for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, mix together thawed hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt, and pepper until well combined.
- Spread the mixture evenly in the prepared baking dish.
Topping
- In a separate bowl, mix crushed cornflakes with 1/4 cup melted butter.
- Sprinkle the cornflake mixture evenly over the casserole.
Baking
- Bake uncovered for 45-50 minutes, until hot and bubbly and the top is golden brown.
Notes
Consider adding cooked bacon or sausage for extra protein. For a kick, add jalapeños or red pepper flakes to the mixture. Let the casserole sit for a few minutes before serving for easier slicing. Store leftovers in an airtight container for up to 4 days.