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Hashbrown Casserole:

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Hashbrown Casserole:

Ingredients: 1 package (30 ounces) frozen shredded hash browns, thawed 1 can (10.5 ounces) cream of chicken soup 1 1/2 cups sour cream 1/2 cup unsalted butter, melted 1 small onion, finely chopped 2 cups shredded cheddar cheese Salt and pepper, to taste 2 cups crushed cornflakes or breadcrumbs (optional topping) Additional shredded cheddar cheese (optional topping)


Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, chopped onion, and shredded cheddar cheese. Season with salt and pepper to taste. Mix until well combined. Spread the hash brown mixture evenly into the prepared baking dish. If desired, mix together the crushed cornflakes or breadcrumbs with additional shredded cheddar cheese, and sprinkle this mixture evenly over the top of the hash brown mixture in the baking dish.

Cover the dish with foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is hot and bubbly, and the top is golden brown.

Once done, remove the casserole from the oven and let it cool slightly before serving.

Serve warm as a side dish or as a main dish for breakfast or brunch. Enjoy your delicious Hashbrown Casserole!

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