This easy hashbrown casserole recipe is perfect for breakfast or brunch, featuring crispy hashbrowns baked to perfection with savory seasonings, melted cheese, and a creamy sauce. It's a crowd-pleaser that's sure to become a family favorite!
Ingredients
32ounces(908g)frozen shredded hashbrowns, 8 cups
2cups(227g)shredded cheddar cheese, divided
10 ¾ounce(298g)can cream of chicken soup, 1 cup
1 ½cups(360ml)sour cream
½cup(114g)unsalted butter, melted
½cup(74g)yellow onion, finely chopped
2teaspoons(6g)minced garlic, or 1 teaspoon garlic powder
1teaspoon(6g)kosher salt
¼teaspoonblack pepper
1teaspoonchopped parsley, optional
Instructions
Preheat the Oven - Set the oven rack to the middle position. Heat at 350ºF (177ºC).
Defrost the Potatoes - Thaw the potatoes before using, either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.
Mix the Ingredients - In a large bowl, combine defrosted potatoes, 1 cup cheddar cheese, cream of chicken soup, sour cream, onion, melted butter, minced garlic, salt, and pepper.
Load the Casserole Dish - Lightly grease a 13x9 baking dish. Spread the mixture inside. Evenly sprinkle with 1 cup of cheddar cheese on top.
Bake - Bake until hot and bubbly and the cheese is lightly browned, about 45 to 55 minutes.
To Serve - Garnish with chopped parsley if using. Serve while still hot.
Notes
Using Diced Potatoes: If desired, use frozen diced potatoes.
Cheese Options: Substitute cheddar with Colby, Monterey Jack, mozzarella, or Pepper Jack.
Extra Cheesy: Add 2 cups of cheddar to the potato mixture and 1 cup on top.
Make it Vegetarian: Use canned cream of mushroom soup.
Cornflake Topping: Mix all of the cheese with the potato mixture. Lightly crush 2 cups of cornflakes. Combine with 1/4 cup of butter. Evenly sprinkle on top before baking. Alternatively, use Ritz crackers or potato chips. Lightly cover with foil if the topping starts to get too brown.
Make Ahead: Assemble the casserole by tightly pressing a piece of plastic wrap against the potato mixture. Refrigerate for up to 1 day.
Storing: Cover and refrigerate leftovers for up to 3 days in an airtight container.
Reheating: Reheat in the microwave on high setting in 15 to 30-second increments until hot.