Hashbrown Casserole
This Hashbrown Casserole elevates comfort food to a new height with its creamy, cheesy texture and tender shredded potatoes, all topped with a crispy, buttery cornflake topping.
Servings: 6
Ingredients
Casserole
- 32 ounces bag of frozen hash browns thawed (cubed or shredded) and squeezed dry
- 16 ounces can of cream of chicken soup
- 1½ cups sour cream
- 1 cup shredded mild cheddar cheese
- 1 medium yellow onion finely chopped
- ½ cup unsalted butter melted
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
Topping
- 2 cups cornflakes cereal
- ½ cup butter melted
- chopped fresh parsley for garnish
Instructions
- Mix the casserole ingredients. In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, shredded Cheddar cheese, chopped onion, melted butter, salt, and black pepper. Mix everything together until well combined.
- Prep your casserole dish. Grease a 9x13-inch baking dish to prevent sticking. Pour the hash brown mixture into the greased baking dish, spreading it out evenly.
- Make the cereal topping. In a separate bowl, crush the cornflakes cereal into small pieces (not too fine) using your hands or the back of a spoon. Add in the melted butter and mix until the cereal is coated with butter.
- Add the cereal topping and bake. Sprinkle the butter-coated cornflakes evenly over the top of the hash brown mixture in the baking dish. Bake the casserole in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and the casserole is heated through and bubbly.
- Rest and serve. Once the casserole is done baking, remove it from the oven and let it cool for 5 minutes. Garnish the hashbrown casserole with fresh parsley and serve.
Notes
- Hashbrowns: Ensure that the frozen hashbrowns are completely thawed, and excess moisture is squeezed out. This prevents a soggy casserole.
- Using Potatoes: Using fresh potatoes instead of hashbrowns (hash browns) is perfectly acceptable for this recipe. For optimal results, shred the potatoes and immerse them in cold water. Be sure to agitate the potatoes and change the water multiple times. This process helps to eliminate excess starch.
- Seasoning Adjustments: Experiment with additional seasonings for a flavor twist. Consider options like garlic powder, onion powder, and ranch seasonings.
- Cheese Variations: While cheddar is classic, try melting cheeses like mozzarella or Monterey Jack for a different taste.
- Add-ins: Make the dish your own with add-ins like diced ham, sautéed onions, bell peppers, or even broccoli!
Nutrition
Calories: 695kcal | Carbohydrates: 45g | Protein: 12g | Fat: 54g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1479mg | Potassium: 608mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1798IU | Vitamin C: 16mg | Calcium: 232mg | Iron: 5mg
