This savory dish combines creamy hashbrowns with a medley of cheese, creating a delightful texture and flavor that will satisfy any palate.
Ingredients
Scale:
1 (30 oz) bag frozen shredded hashbrowns, thawed
1 (10.5 oz) can cream of chicken soup (or cream of mushroom for a vegetarian option)
1 cup sour cream
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/2 cup chopped onion
1/4 cup melted butter
1 tsp garlic powder
Salt and pepper to taste
1 cup crushed cornflakes or panko breadcrumbs
1/4 cup additional shredded cheese (optional)
1/4 cup melted butter for topping
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, shredded cheese, chopped onion, melted butter, garlic powder, salt, and pepper. Mix until well combined.
Grease a 9x13 inch baking dish and pour the hashbrown mixture into the dish, spreading it evenly.
In a separate bowl, mix the crushed cornflakes or panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the hashbrown mixture.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is heated through.
Allow the casserole to cool for about 10 minutes before serving.
