Indulge in the creamy, cheesy goodness of this cheesy hashbrown casserole, a dish that brings warmth and satisfaction to any meal. Ideal for brunch or as a side at dinner, this casserole combines crispy hashbrowns with rich cheese and a blend of savory ingredients, making it a crowd-pleaser. Easy to prepare and deliciously comforting, this recipe will quickly become a family favorite!
Ingredients
– 2 lbs frozen hashbrowns, thawed
– 1 cup sour cream
– 1 can cream of chicken soup
– 2 cups shredded cheddar cheese
– 1 small onion, chopped
– 1/2 cup butter, melted
– Salt and pepper to taste
– 1 cup crushed cornflakes (optional, for topping)
Servings and Cooking Time
This recipe serves 8. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
This is for one serving (1/8 of the casserole):
– Calories: 350
– Protein: 10g
– Fat: 22g
– Carbohydrates: 30g
– Fiber: 2g
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine thawed hashbrowns, sour cream, cream of chicken soup, and melted butter.
- Add chopped onion, and mix well.
- Stir in 1.5 cups of shredded cheddar cheese.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9×13-inch baking dish.
- Spread evenly and sprinkle the remaining cheese on top.
- If using, add crushed cornflakes on top for extra crunch.
- Bake in the preheated oven for 45 minutes or until golden brown.
- Let it cool for a few minutes before serving.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a healthier option. For a vegetarian version, replace the cream of chicken soup with a cream of mushroom soup, and consider adding vegetables like bell peppers or spinach.
Serving and Pairings
This cheesy hashbrown casserole pairs wonderfully with scrambled eggs or a fresh green salad. It also complements grilled meats, making it a versatile side dish for any occasion.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes. This casserole can also be frozen for up to 2 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
- Using frozen hashbrowns without thawing can lead to uneven cooking.
- Not greasing the baking dish may cause sticking.
- Overbaking can dry out the casserole, so monitor closely.
- Skipping the seasoning will result in a bland dish.
- Using low-quality cheese can affect flavor and texture.
Helpful Tips
- For extra flavor, add cooked bacon or sausage.
- Mix in some garlic powder for an added kick.
- Let the casserole sit for a few minutes before serving for better slicing.
- Experiment with different cheese blends for varied taste.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it before baking. Just allow it to come to room temperature before placing it in the oven.
What can I use instead of cream of chicken soup?
You can use cream of mushroom soup or make a homemade white sauce as an alternative to cream of chicken soup.
Is it possible to make this dish gluten-free?
Absolutely! Use gluten-free cream of chicken soup and check that your hashbrowns are gluten-free as well.
How do I reduce the calories in this dish?
To cut calories, use reduced-fat cheese, low-fat sour cream, and substitute the butter with olive oil or omit it entirely.
Can I add vegetables to the casserole?
Yes, adding vegetables like broccoli, bell peppers, or spinach can enhance the flavor and nutrition of the dish. Just make sure to sauté them first to remove excess moisture.
Conclusion
This cheesy hashbrown casserole is not only easy to make but also a delightful addition to any meal. Its creamy texture and cheesy flavor make it a beloved dish for gatherings and family dinners alike. Give this recipe a try, and watch it become a staple in your home!
Cheesy Hashbrown Casserole
Ingredients
- 2 lbs frozen hashbrowns thawed
- 1 cup sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 small onion chopped
- 1/2 cup butter melted
- Salt and pepper to taste
- 1 cup crushed cornflakes optional, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine thawed hashbrowns, sour cream, cream of chicken soup, and melted butter.
- Add chopped onion, and mix well.
- Stir in 1.5 cups of shredded cheddar cheese.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9x13-inch baking dish.
- Spread evenly and sprinkle the remaining cheese on top.
- If using, add crushed cornflakes on top for extra crunch.
- Bake in the preheated oven for 45 minutes or until golden brown.
- Let it cool for a few minutes before serving.