Hashbrown Casserole Recipe
In this article, we'll dive into the origins of this delicious casserole, provide you with a step-by-step guide to prepare it, list the ingredients you'll need, and even reveal the calorie count per serving. So, let's get cooking!
Equipment
- Large mixing bowl
- 9x13 inch baking dish
- Cooking spray
- Oven
Ingredients
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom soup for a vegetarian option)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or breadcrumbs (for a crispy topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the thawed hashbrowns, condensed cream of chicken soup, sour cream, melted butter, chopped onion, shredded cheddar cheese, garlic powder, salt, and pepper. Mix everything together until well combined.
- Step 3: Grease the 9x13 inch baking dish with cooking spray to prevent sticking. Transfer the hashbrown mixture into the baking dish and spread it out evenly.
- Step 4: Sprinkle the crushed cornflakes or breadcrumbs on top of the casserole to create a crispy and golden crust.
- Step 5: Bake the casserole in the preheated oven for 40-45 minutes or until the top turns golden brown and the casserole is bubbly around the edges.
- Step 6: Once done, remove the casserole from the oven and let it cool for a few minutes before serving.