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Hashbrown Casserole

A creamy and cheesy comfort food classic, perfect for family gatherings or cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base Ingredients
  • 2 pounds Frozen Hashbrowns (shredded style), slightly thawed
  • 1 cup Sour cream
  • 1/2 cup Yellow onion, chopped
  • 1 can Cream of chicken soup Can substitute with cream of mushroom soup for a vegetarian option
  • 1/2 tsp Black pepper
  • 1 tsp Salt
Topping
  • 1/2 cup Unsalted butter, melted
  • 1 cup Cornflakes Coated with melted butter
  • 2 cups Sharp Cheddar cheese, shredded Can substitute with pepper jack or Monterey Jack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed hashbrowns, yellow onion, cream of chicken soup, sour cream, salt, and black pepper.
  3. Mix until everything is well combined.
  4. Transfer this mixture into a greased 9x13 inch baking dish and spread it out evenly.
  5. In a separate bowl, melt the butter and mix it with the cornflakes until they are coated.
  6. Sprinkle the cornflakes over the hashbrown mixture for that crispy topping.
  7. Finish by topping it all with the sharp Cheddar cheese.
Baking
  1. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the casserole is heated through.
  2. Allow to cool slightly before serving to prevent it from falling apart.

Notes

Can be served as a side dish or a main course. Pair with scrambled eggs or a fresh salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.