A cheesy potato casserole that is a delightful addition to breakfast or as a hearty side for holiday gatherings or family dinners.
Ingredients
Scale:
30 oz frozen hash browns, thawed
1 cup shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
1/2 cup onion, finely chopped
1 tsp garlic powder
Salt and pepper to taste
1/2 cup butter, melted
1 cup crushed cornflakes (optional for topping)
Additional 1/2 cup shredded cheddar cheese (for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the thawed hash browns, 1 cup of shredded cheddar cheese, sour cream, cream of chicken soup, finely chopped onion, garlic powder, melted butter, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
Transfer the mixture into a greased 9x13-inch baking dish. Spread it evenly with a spatula to ensure even cooking.
If using, sprinkle the crushed cornflakes on top of the casserole for added crunch. Follow it up with the remaining 1/2 cup of shredded cheddar cheese for a cheesy topping.
Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and golden brown on top.
Once baked, remove the casserole from the oven and let it cool for about 10 minutes before serving.
