Hashbrown Casserole
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
- 32 ouncesfrozen shredded hashbrowns (8 cups)
- 2 cupsshredded cheddar cheese (divided)
- 10 ¾ ouncecan cream of chicken soup (1 cup)
- 1 ½ cupssour cream
- ½ cupunsalted butter (melted)
- ½ cupyellow onion (finely chopped)
- 2 teaspoonsminced garlic (or 1 teaspoon garlic powder)
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 teaspoonchopped parsley (optional)
Directions
- 1
Preheat the Oven - Set the oven rack to the middle position. Heat at 350ºF (177ºC).
- 2
Defrost the Potatoes - Thaw the potatoes before using, either in the microwave or at room temperature for 30 minutes. Drain off any excess moisture.
- 3
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.
- 4
Load the Casserole Dish - Lightly grease a 13x9 baking dish. Spread the mixture inside. Evenly sprinkle with 1 cup of cheddar cheese on top.
- 5
Bake - Bake until hot and bubbly and the cheese is lightly browned, about 45 to 55 minutes.
- 6
To Serve - Garnish with chopped parsley if using. Serve while still hot.