Hash Brown Casserole

A creamy, cheesy hash brown casserole with a golden, crisp topping. Easy to make, perfect for brunch, holidays, or a comforting side dish.

This hash brown casserole is rich, creamy, and packed with cheesy potato flavor. It bakes into a bubbly, comforting side dish with a tender center and a golden top. Ideal for breakfast gatherings, holiday tables, or any meal that needs an easy crowd-pleaser.

Ingredients

• 900 g frozen shredded hash browns, thawed
• 1 can cream of chicken soup, 300 g
• 240 g sour cream
• 115 g unsalted butter, melted
• 1 medium onion, finely chopped
• 300 g shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 120 g crushed cornflakes or butter crackers, for topping
• 2 tablespoons melted butter, for topping

Instructions

1. Preheat the oven to 190 C. Grease a 23 x 33 cm baking dish.
2. In a large bowl, combine the hash browns, cream of chicken soup, sour cream, melted butter, onion, cheddar cheese, garlic powder, salt, and black pepper.
3. Stir until everything is evenly mixed, then spread the mixture into the prepared baking dish.
4. In a small bowl, mix the crushed cornflakes or crackers with the melted butter.
5. Sprinkle the topping evenly over the casserole.
6. Bake for 40 to 45 minutes, or until the top is golden and the casserole is hot and bubbling around the edges.
7. Let it rest for 10 minutes before serving.