The best thing about hashbrown Casserole is that they’re so easy to make. All you need is potatoes, chicken soup and cheese. That’s it. The only problem with hashbrowns is that there are so many ways to make them! And if you ask any cook or food blogger for the “best” way to make them, chances are they’ll give you three different recipes with no end in sight.
Making hashbrown casserole is a great way to use leftover potatoes or make some extra for weeknight dinner. No matter what type of potato you use, this recipe will work well for you. This hashbrown casserole recipe takes just 5 minutes of prep time and then it’s ready to bake in the oven for about 30 minutes. The end result will be perfectly cooked potatoes with a delicious cheese topping that everyone will love.
We will show you how to make a classic hashbrown casserole recipe from scratch — but as always, we encourage you to experiment with other ingredients and flavors.
Table of Contents
Ingredients to Make Hashbrown Casserole
- 1 (2 pounds) package frozen hash brown potatoes, thawed
- 1 (10.5 ounces) can cream of chicken soup
- ½ teaspoon dried thyme
- 2 cups shredded Cheddar cheese
- 1 (8-ounce) container sour cream
- 1 cup butter, melted, divided
- ½ cup chopped onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup crushed cornflakes
Instructions for Making Hashbrown Casserole
- Set the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a 13×9 inch baking dish and put it aside.
- Frozen hash browns, onion powder, dried thyme, salt, pepper, and 1 cup of shredded cheese should all be combined in a big saucepan.
- In a medium-sized saucepan, add the butter and the cream of chicken soup.
- The mixture should be heated and stirred over medium-high heat until the butter has melted.
- Stir in the sour cream after taking the skillet from the heat.
- Add the soup mixture to the hash brown mixture, then stir to combine.
- After pouring the mixture into the prepared pan, add the remaining 1 cup of cheese on top.
- Bake for an hour or until bubbling and heated. Serve right away.
Tips and Notes!
- You can also use crushed buttery crackers like Ritz Crackers instead of Cornflakes.
- Before adding the frozen hashbrowns to the casserole mixture, defrost and drain them for optimal results to avoid sogginess.
- Do your own cheese slicing. Although pre-shredded cheese is more practical, freshly-shredded cheese melts more smoothly and evenly.
- You can keep your hashbrown casserole in the refrigerator for 4-5 days. For the best results, wrap in plastic wrap or move to an airtight container.
- Reheat your casserole by placing it in the oven at 350 degrees F for 15 to 20 minutes, or until thoroughly heated.
- Also, you may microwave individual slices for 15 to 30 seconds to reheat them.
Nutrition Facts
- Calories: 398 kcal
- Carbohydrates: 24g
- Protein: 11g
- Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 79mg
- Sodium: 721mg
- Fibre: 2g
- Sugar: 1g
- Calcium: 252mg
Conclusion
This hashbrown casserole is the perfect breakfast or brunch recipe. It’s quick and easy, can be made in advance or on a weeknight and tastes like comfort food but without all the guilt.
It takes just 5 minutes of prep time, and then it needs to be baked for 30-35 minutes. Once you remove it from the oven, let it cool slightly before slicing it into portions (about 10 minutes). You can also freeze leftovers in individual serving sizes if needed.
If you have questions about the recipe or want to share your version of the hashbrown casserole, please feel free to comment. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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