If you’re looking for a comforting, cheesy, and delicious side dish, this hashbrown casserole recipe is just what you need. Perfect for breakfast, brunch, or even as a dinner side, this recipe is sure to be a hit.
Ingredients:
- 1 (30-ounce) package frozen hashbrown potatoes, thawed
- 1/2 cup melted butter
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 pint sour cream
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the thawed hashbrown potatoes, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and pepper. Mix well to combine.
- Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, combine the crushed cornflakes cereal with 1/4 cup melted butter. Sprinkle the cornflake mixture evenly over the hashbrown mixture.
- Bake in the preheated oven for 45 minutes, or until the casserole is bubbly and golden brown on top.
Serving Suggestions: This hashbrown casserole is incredibly versatile and pairs well with various dishes. Try serving it alongside a hearty breakfast of scrambled eggs and bacon, or as a comforting side to your favorite dinner recipes.
Tips:
- For an added twist, you can mix in cooked and crumbled breakfast sausage or bacon.
- If you prefer a milder flavor, substitute the chopped onion with green onions.
- For a vegetarian version, use cream of mushroom soup instead of cream of chicken soup.
For more delicious Hashbrown Casserole Recipe, check out our Chicken Casserole Recipes and Vegetarian Stuffed Peppers.
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