Description
This recipe relies on simple, hearty ingredients to create a rich and flavorful casserole that rivals the restaurant favorite. Using frozen hashbrowns makes prep a breeze! It’s a cheesy, bubbly, golden-brown masterpiece that requires minimal hands-on time, letting the oven do the work to meld all those delicious flavors together.
Ingredients
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2 pounds (approx. 1 bag) Frozen Hashbrowns (shredded style), slightly thawed
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1/2 cup Yellow Onion, diced
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1/2 cup (1 stick) Unsalted Butter, melted
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1 can (10.5 oz) Cream of Chicken Soup
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1 cup Sour Cream
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2 cups Sharp Cheddar Cheese, shredded and divided
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1 teaspoon Salt
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1/2 teaspoon Black Pepper
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1 cup Crushed Cornflakes (Optional, for topping)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
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Combine the Ingredients: In a very large mixing bowl, combine the slightly thawed hashbrowns, diced onion, melted butter, cream of chicken soup, sour cream, salt, and pepper. Add 1 cup of the shredded cheddar cheese to the mixture. Stir thoroughly until the potatoes are evenly coated.
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Transfer to Dish: Pour the creamy potato mixture into your prepared baking dish. Spread it out into an even, flat layer.
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Add Crunchy Topping (Optional): If using, sprinkle the crushed cornflakes evenly over the top. (See Notes for extra crispiness).
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Bake: Place the casserole in the preheated oven and bake for 45–50 minutes, until the edges are bubbly and the top starts to turn golden brown.
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Add Final Cheese: Carefully remove the casserole. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return to the oven for another 5–10 minutes, until the cheese is melted and bubbly.
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Cool and Serve: Remove from the oven and let rest on a wire rack for about 10 minutes before serving to allow the sauce to set. Serve warm.
Notes
- Thawing Tip: Letting the hashbrowns thaw slightly before mixing helps them break apart easily and coat evenly with the sauce.
- Extra Crispy Topping: For extra decadence, toss the crushed cornflakes with 2 tablespoons of melted butter before sprinkling them on top.
- Resting is Key: Don’t skip the 10-minute cooling time! This allows the sauce to thicken and set slightly, making it much easier to cut neat squares.
- Cheese Choice: Shredding your own sharp cheddar cheese from a block will give you the best melt and flavor compared to pre-bagged cheese.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish, Casserole, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12th of casserole)
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
