Hashbrown Casserole
User Reviews
5
Hashbrown Casserole
Description
Thawed frozen hashbrowns are mixed with melted butter, cream of chicken soup, sour cream, finely diced onions, salt, black pepper, garlic powder, onion powder, and a portion of shredded cheddar cheese. The mixture is spread in a baking dish and topped with the remaining cheese to create a golden crust during baking. The casserole bakes at 350°F for 35 to 45 minutes until the top is golden brown and the interior is set and creamy.
The blend of sour cream and soup adds richness and moisture, while spices and onion provide savory depth. The cheddar cheese contributes sharpness and melted creaminess, balancing the soft potatoes. The topping of cheese adds a desirable crispy finish.
This casserole works well for brunches, dinners, or potlucks and can be served as a side or hearty dish. It pairs well with meats or vegetables and can be easily halved for smaller servings baked in smaller pans. Finely mincing onions improves even flavor distribution and prevents large onion pieces.
Ingredients
- 2 lb bag hashbrowns thawed, frozen
- 1/2 cup butter melted
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups cheddar cheese divided use, shredded
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Place the hashbrowns, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
- Spoon the hashbrown mixture into the prepared pan. Top with the remaining cheese.
- Bake for 35-45 minutes or until top is golden brown. Sprinkle with parsley, then serve.
Notes
- Frozen hashbrowns should be thawed before mixing for even texture; freshly shredded or refrigerated raw hashbrowns are alternative options.
- Finely mince onions for subtle flavor in each bite, avoiding large onion chunks.
- This casserole serves a crowd but can be halved and baked in a smaller 8 or 9-inch pan if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 99mg | 33% |
| Sodium | 646mg | 27% |
| Potassium | 143mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 328mg | 33% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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