Ingredients
Scale
- 1 (30-ounce) bag of frozen shredded hashbrowns, thawed
- 2 cups sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups crushed cornflakes or panko breadcrumbs
- 2 tablespoons melted butter (for topping)
If you’re feeling adventurous, swap the cream of chicken soup for cream of mushroom, or add cooked bacon bits for an extra layer of flavor. Cooking should be fun, so don’t hesitate to make it your own!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, cheddar cheese, melted butter, chopped onion, garlic powder, black pepper, and salt. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes or breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this evenly over the hashbrown mixture.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is heated through. The aroma will be irresistible, and you’ll know it’s ready when the edges start bubbling.
Cooking is as much about the experience as it is about the result, so feel free to play some music and enjoy the process. Who knows, you might come up with your own twist to the recipe that becomes a new family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
