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–+ servings

Hashbrown Casserole Recipe

A creamy and cheesy hashbrown casserole that's perfect for breakfast or as a side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 30 oz hashbrowns frozen, thawed
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese divided
  • 1 cup onion diced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
Topping
  • 1 cup cornflakes crushed
  • 1 tbsp butter melted

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, 1 ½ cups of shredded cheddar cheese, diced onion, garlic powder, salt, and black pepper.
  3. Mix well until all ingredients are combined.
  4. Spread the mixture evenly into a greased 9x13 inch baking dish.
Add Topping and Bake
  1. In a small bowl, mix the crushed cornflakes with melted butter.
  2. Sprinkle the cornflake mixture over the casserole.
  3. Top with the remaining ½ cup of shredded cheddar cheese.
  4. Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbly.
  5. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

This casserole can be prepared ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

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