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Hashbrown Casserole Recipe

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4.4 from 14 reviews

A creamy and crispy hashbrown casserole perfect for breakfast or brunch. This comforting dish combines frozen hashbrowns with cheddar cheese, cream of chicken soup, sour cream, and mayonnaise, topped with a buttery cornflake crust for extra crunch. Easy to prepare and baked to golden perfection, it serves as a hearty crowd-pleaser for family gatherings or holiday meals.

Ingredients

Main Ingredients

  • 1 32 oz package frozen hashbrown potatoes (cubed)
  • ½ cup cheddar cheese (grated)
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream
  • 1 cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Topping

  • 3 cups corn flakes cereal (crushed)
  • ¼ cup unsalted butter (melted)

Instructions

  1. Preheat the oven: Set the oven temperature to 325 degrees F to prepare for baking the casserole evenly.
  2. Prepare the baking dish: Lightly spray a 13x9 inch baking dish with cooking spray to prevent sticking.
  3. Combine the main ingredients: In a large bowl, mix together the frozen hashbrowns, grated cheddar cheese, cream of chicken soup, sour cream, mayonnaise, garlic powder, and onion powder until well combined.
  4. Spread mixture evenly: Transfer the combined hashbrown mixture into the prepared baking dish, spreading it out in an even layer.
  5. Make the topping: Melt the unsalted butter in a microwave-safe bowl. Crush the corn flakes cereal and then mix them thoroughly with the melted butter to create the crunchy topping.
  6. Add the topping: Sprinkle the buttered crushed corn flakes evenly over the hashbrown mixture in the baking dish, ensuring full coverage for a crispy crust.
  7. Bake the casserole: Place the baking dish in the preheated oven and bake for 60 to 90 minutes, or until the casserole is golden brown, bubbly, and cooked through.
  8. Serve immediately: Remove from the oven and let cool slightly before serving warm to enjoy the creamy, cheesy texture with a crispy topping.

Notes

  • To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking.
  • For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup.
  • Ensure the hashbrowns are fully thawed or partially thawed for even cooking.
  • Adjust the baking time as needed depending on your oven to avoid over-browning the topping.
  • Add cooked diced onions or bell peppers to the mixture for extra flavor and texture.

Find it online: https://glowcooks.com/hashbrown-casserole-recipe/