Hashbrown Casserole
A comforting dish combining crispy hashbrowns with creamy ingredients, perfect for any meal.
Equipment
- oven
- mixing bowl
- baking dish
- Spatula
- colander
Ingredients
- 1 can Cream of chicken soup Adds a rich, savory flavor and creamy texture.
- 8 ounces Shredded cheddar cheese About 2 cups loosely shredded, provides cheesy goodness.
- ¾ cup Sour cream Adds creaminess and a slight tang.
- 20 ounces Shredded hash browns Thawed if frozen, provides the base of the casserole.
- 1 ½ cups Corn flakes Slightly crushed, optional topping for crunch.
- ¼ cup Butter Melted, optional for crisping corn flakes.
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 11 x 7-inch baking dish with nonstick cooking spray.
- If using frozen hashbrowns, ensure they are completely thawed and drain any excess moisture. If using fresh, shred them and set aside.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, and shredded cheddar cheese. Stir until well blended, then gently fold in the prepared hashbrowns.
- Spread the hashbrown mixture evenly into the prepared baking dish, smoothing it out with a spatula.
- If using, prepare the corn flakes topping by mixing with melted butter, then sprinkle over the casserole.
- Bake in the preheated oven for 60 minutes, or until the hashbrowns are tender and the top is golden brown. Let cool for a few minutes before serving.
Notes
Hashbrown casserole is a versatile dish that can be customized with various ingredients.