Hashbrown Casserole

This Hashbrown Casserole is a comforting and hearty dish, perfect for breakfast or as a side at dinner. Made with crispy hashbrowns, creamy cheese, and a hint of onion, it’s a crowd-pleaser that’s easy to whip up for any occasion.


  • 1 package (30 oz) frozen hashbrowns, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 small onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup crushed cornflakes or potato chips (optional for topping)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Mixture:
    • In a large mixing bowl, combine the thawed hashbrowns, condensed cream of chicken soup, shredded cheddar cheese, sour cream, melted butter, chopped onion, garlic powder, black pepper, and salt. Mix well until all ingredients are thoroughly combined.
  3. Transfer to Baking Dish:
    • Grease a 9×13-inch baking dish. Spread the hashbrown mixture evenly into the dish.
  4. Add the Topping (Optional):
    • If you like a crispy topping, sprinkle the crushed cornflakes or potato chips evenly over the top of the casserole.
  5. Bake:
    • Place the dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
  6. Serve:
    • Allow the casserole to cool for a few minutes before serving. Enjoy!

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