This Hashbrown and Cheese Casserole is a quintessential comfort dish, beloved for its golden, bubbly cheese topping and tender, savory interior. Whether served as a hearty breakfast bake or a crowd-pleasing side dish for dinner, this casserole offers a perfect blend of crispy edges and a creamy, melted center. Its rich appearance, defined by layers of shredded potatoes bound together by a gooey cheese sauce, makes it a staple at family gatherings and holiday brunches.
Ingredients
The Potato Base:
1 package (30 oz) frozen shredded hashbrowns, thawed.
The Creamy Binder:
1 can (10.5 oz) condensed cream of chicken soup.
2 cups sour cream.
1/2 cup unsalted butter, melted.
The Cheese:
2 cups shredded sharp cheddar cheese.
1/2 cup shredded Monterey Jack cheese.
Aromatics and Seasoning:
1/2 cup finely diced yellow onion.
1 tsp garlic powder.
Salt and black pepper to taste.
Optional Topping:
2 cups crushed cornflakes mixed with 2 tbsp melted butter.
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Instructions
Preparation: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Mix the Base: In a large bowl, whisk together the melted butter, sour cream, condensed soup, diced onion, and seasonings until smooth.
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