This Cheesy Hashbrown Potato Casserole is like a warm hug on a plate! It’s loaded with creamy cheese and crispy hashbrowns, making it super comforting and easy to love.
Honestly, who can resist that cheesy goodness? It’s perfect for breakfast, brunch, or just about any occasion. I always make a big dish because it disappears in no time!
I love how it’s simple to whip up; just mix everything together, pop it in the oven, and enjoy the heavenly aroma wafting through the kitchen. Perfect side dish for any meal!
Key Ingredients & Substitutions
Frozen Hash Browns: These are the star of the dish, giving it that wonderful texture. If you don’t have frozen, grated fresh potatoes can work, but you may need to squeeze out excess moisture.
Cream of Chicken Soup: This adds creaminess and flavor. For a vegetarian option, use cream of mushroom soup or make a homemade version with stock and flour.
Sour Cream: It brings tanginess and creaminess. You can substitute plain Greek yogurt for a lower-calorie and higher-protein option, or use a dairy-free yogurt if you’re lactose intolerant.
Cheddar Cheese: Shredded sharp cheddar gives the casserole its cheesy punch. Feel free to mix in other cheeses like Monterey Jack or Colby for a different flavor profile.
Corn Flakes: These are optional but add a lovely crunch. You can use crushed potato chips or panko breadcrumbs instead if you prefer something different!
How Do I Ensure the Perfect Mixing of Ingredients?
Mixing your ingredients well is crucial for even flavor and texture. Start by thawing the hash browns so they’re easy to combine. In a large mixing bowl, layer your ingredients and then use a spatula to fold everything together gently. This is like giving them a big hug!
- Combine the frozen hash browns with the cream of chicken soup, sour cream, chopped onion, melted butter, salt, and pepper.
- Stir only until mixed to avoid breaking apart the potatoes too much.
- Adding half the cheese before mixing helps incorporate it throughout the casserole.
Be patient during mixing, and ensure each ingredient is evenly distributed for the best outcome!
How to Make Cheesy Hashbrown Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 pounds frozen hash browns (thawed)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup onion, finely chopped
- 2 cups shredded cheddar cheese (divided)
- 1/4 cup melted butter
- Salt and pepper to taste
For the Topping (Optional):
- 1 cup corn flakes (optional for topping)
How Much Time Will You Need?
This delicious Cheesy Hashbrown Potato Casserole will take you around 15 minutes to prepare and about 45 to 50 minutes to bake. Altogether, you’re looking at about 1 hour total before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and gets beautifully golden brown on top.
2. Mix the Ingredients:
In a large mixing bowl, add the thawed hash browns, cream of chicken soup, sour cream, chopped onion, half of the shredded cheddar cheese, melted butter, and a pinch of salt and pepper. Use a spatula or spoon to mix everything together well until it’s fully combined and creamy. It should look delicious even before baking!
3. Prepare the Baking Dish:
Take a greased 9×13 inch baking dish and pour the hash brown mixture into it. Spread the mixture evenly across the dish so that it cooks evenly.
4. Add More Cheese:
Next, sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. This will create a melty, cheesy layer that everyone will love!
5. Optional Crunchy Topping:
If you want to add a delightful crunch, take the corn flakes and crush them a bit before sprinkling them evenly on top of the cheese. This step is totally optional but adds a great texture!
6. Bake to Perfection:
Place the baking dish in the preheated oven and bake for 45-50 minutes. You want the casserole to be bubbly and the top to be a lovely golden brown. Keep an eye on it towards the end!
7. Serve and Enjoy:
Once it’s done baking, take it out of the oven and let it cool for a few minutes. This waiting time helps it set up a bit, so it’s easier to serve. Enjoy your creamy, cheesy hashbrown potato casserole as a scrumptious side dish or comfort food delight!
Can I Use Other Types of Potatoes Instead of Hash Browns?
Yes, you can use fresh potatoes instead of frozen hash browns! Simply peel and shred about 2 pounds of fresh potatoes. Be sure to soak them in cold water for about 30 minutes to remove excess starch, then drain and dry them off before mixing them with the other ingredients.
Can I Substitute the Cream of Chicken Soup?
Absolutely! If you want a vegetarian option, you can use a cream of mushroom soup or any other cream soup you prefer. For a homemade version, you can blend cooked cauliflower with broth and seasonings for a creamy base.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave or bake in the oven at 350°F (175°C) until heated through. You might want to add a splash of milk to keep it creamy!
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the baking step and cover it with plastic wrap, then refrigerate it for up to 24 hours. When ready to bake, remove the wrap and add an extra 10-15 minutes to the baking time if it’s still cold from the fridge.
