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Classic Hashbrown Casserole - Cozy, Creamy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Frozen shredded hashbrowns (32 ounces), thawed
  • Cream of chicken soup (10.5-ounce can) or cream of mushroom for vegetarian
  • Sour cream (1 1/2 cups)
  • Shredded cheddar cheese (2 cups), divided
  • Unsalted butter (1/2 cup), melted
  • Yellow onion (1 small), finely diced
  • Garlic powder (1/2 teaspoon)
  • Kosher salt (1 teaspoon), more to taste
  • Black pepper (1/2 teaspoon)
  • Paprika (optional, for color)
  • Cornflakes or panko breadcrumbs (1 to 1 1/2 cups), optional for topping
  • Fresh chives or parsley (optional, for garnish)
  • Cooking spray or extra butter for greasing the pan

Method
 

  1. Thaw and prep: Thaw the frozen hashbrowns in the fridge or at room temperature until no longer icy. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Mix the base: In a large bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and pepper. Stir until smooth.
  3. Add potatoes and cheese: Stir in the thawed hashbrowns and 1 1/2 cups of the shredded cheddar. Mix gently to coat everything without mashing the potatoes.
  4. Spread in pan: Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
  5. Optional crunchy topping: If using, mix cornflakes or panko with 2 tablespoons melted butter and a pinch of salt. Scatter over the casserole. Dust with a little paprika for color.
  6. Bake: Bake uncovered for 45–55 minutes, until the edges bubble and the top is golden. The center should be hot and set.
  7. Rest and garnish: Let it rest for 10 minutes to firm up. Sprinkle with chopped chives or parsley before serving.