Hashbrown Casserole
A delightful combination of crispy hashbrowns, creamy cheese, and savory onions, perfect for any meal or gathering.
Ingredients
Casserole Base
- 2 cups frozen hashbrowns Do not thaw before using.
- 1 cup sour cream Use dairy-free alternatives for lactose intolerance.
- 1 can cream of chicken soup Substitute with vegetable-based soup for vegetarian option.
- 2 cups shredded cheddar cheese Can use lactose-free cheese alternatives.
- ½ cup chopped onion Optional to sauté for a sweeter flavor.
- ¼ cup melted butter Can substitute with olive oil or a plant-based option.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients to make the process smoother.
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, chopped onion, and melted butter. Stir thoroughly until everything is evenly coated.
- Season the mixture with salt and pepper to taste, mixing well.
Baking
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Pour the hashbrown mixture into your prepared baking dish and spread it evenly across the bottom.
- Bake for about 45-50 minutes, until the top is golden brown and bubbly.
- Check for doneness by inserting a fork in the center; it should come out hot and clean.
- Once done, remove from the oven and let cool for a few minutes before serving.
Notes
Serve with fresh fruit, a mixed green salad, or crispy bacon. Consider adding toppings like crushed cornflakes or extra cheese before baking for added texture.