If you’re looking for a comforting and cheesy dish that’s sure to please a crowd, look no further than this delicious cheesy hashbrown casserole. Perfect for brunch, potlucks, or family dinners, this dish combines crispy hashbrowns with gooey cheese and a creamy sauce for an unforgettable flavor. Easy to prepare and even easier to devour, this casserole is a must-try for any potato lover!
Ingredients
- 1 (30 oz) package frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chopped onion
- 1/4 cup melted butter
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves about 8 people. Preparation time is approximately 15 minutes, and the cooking time is around 1 hour.
Nutritional Value
Each serving (about 1 cup) contains approximately:
– Calories: 320
– Protein: 8g
– Fat: 20g
– Carbohydrates: 30g
– Fiber: 2g
This nutritional breakdown is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, melted butter, and chopped onion.
- Add half of the shredded cheddar cheese to the mixture and mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Spread the mixture evenly in the dish.
- Sprinkle the remaining cheddar cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
Alternative Ingredients
You can substitute the cream of chicken soup with cream of mushroom for a vegetarian option. Also, feel free to mix in different cheeses like Monterey Jack or pepper jack for added flavor.
Serving and Pairings
This cheesy hashbrown casserole pairs wonderfully with scrambled eggs, bacon, or fresh fruit. It’s also a great side dish for roast chicken or grilled steaks.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. This casserole can also be frozen before baking for up to 2 months; just thaw in the fridge overnight before baking.
Cooking Mistakes
- Don’t skip greasing the baking dish to prevent sticking.
- Ensure the hashbrowns are fully thawed for even cooking.
- Do not overbake, as it can dry out the casserole.
- Mix the ingredients thoroughly to distribute flavors well.
- Use fresh ingredients for the best taste.
Helpful Tips
- For extra crunch, top with crushed cornflakes before baking.
- Let the casserole sit for a few minutes after baking for easier serving.
- Experiment with adding cooked sausage or ham for a heartier dish.
- Adjust cheese types for varied flavors.
FAQs
Can I make this casserole in advance?
Yes, you can prepare the casserole a day ahead and refrigerate it. Just bake it when you’re ready to serve.
Is it possible to make it gluten-free?
Absolutely! Use gluten-free cream of chicken soup and check the ingredients of your hashbrowns.
What can I add to make it spicier?
Consider adding diced jalapeños or using pepper jack cheese for a kick.
Can I use fresh potatoes instead of frozen?
Yes, but you’ll need to shred and precook them slightly before mixing them into the casserole.
How do I know when it’s done?
The casserole is done when the cheese is bubbly and golden brown, and the edges are slightly crispy.
Conclusion
Cheesy hashbrown casserole is a versatile and crowd-pleasing dish that brings comfort and satisfaction to any meal. Whether served at brunch or as a side, it’s sure to become a favorite. Try it out, and enjoy the delicious combination of flavors and textures!
Cheesy Hashbrown Casserole
Ingredients
- 1 30 oz package frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup chopped onion
- 1/4 cup melted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, melted butter, and chopped onion.
- Add half of the shredded cheddar cheese to the mixture and mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Spread the mixture evenly in the dish.
- Sprinkle the remaining cheddar cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
