This delightful casserole captures the essence of comfort food with its cheesy goodness and creamy texture. Perfect for brunch, family gatherings, or as a side dish for dinner, this casserole is a crowd-pleaser.
Ingredients
Scale:
1 (30-ounce) bag of frozen hashbrowns, thawed and slightly drained
1 cup sour cream
1 can (10.5 ounces) cream of chicken soup
2 cups shredded cheddar cheese, sharp
1/2 cup melted unsalted butter
1 small onion, finely chopped (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup crushed cornflakes or crispy fried onions (optional)
1 tablespoon melted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, and melted butter. If using onion, add it now along with the seasonings. Stir until everything is evenly mixed.
Gently fold in 1 1/2 cups of shredded cheddar cheese, reserving 1/2 cup for later. Be careful not to overmix.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the reserved cheddar cheese evenly over the top.
If desired, mix the crushed cornflakes or crispy fried onions with melted butter and sprinkle this mixture over the cheese layer.
Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and allow it to rest for about 10 minutes before serving.
