Description
Grandma’s Hashbrown Casserole is a comforting and cheesy baked dish featuring shredded potatoes, creamy soups, and a crispy buttery topping. Perfect for a hearty breakfast, brunch, or side dish, this casserole combines the flavors of cheddar cheese, sour cream, and gentle seasoning baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 (30 oz) bulk frozen shredded hashbrowns (or approximately 6 cups fresh, shredded potato)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional)
- 1 can (10.5 oz) cream of chicken or cream of mushroom soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 1/2 cups finely crushed cornflakes, Ritz crackers, or breadcrumbs
- 2 tablespoons melted butter
- Extra shredded cheddar cheese (optional for topping)
Optional Add-Ins
- Crunchy bacon or diced ham
- Finely chopped green onions or chives
- Sliced pepper or jalapenos for added heat
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish using butter or a non-stick spray to prevent sticking.
- Prepare the Potato Mixture: In a large bowl, combine the shredded hashbrowns, cream of chicken or mushroom soup, sour cream, 2 cups shredded cheddar cheese, melted butter, diced onions, garlic powder, salt, and black pepper. Mix thoroughly until the ingredients are well combined and creamy.
- Transfer to Baking Dish: Pour the prepared hashbrown mixture evenly into the greased 9×13-inch baking dish, spreading it out smoothly.
- Prepare the Topping: In a medium bowl, mix the crushed cornflakes (or breadcrumbs/crackers) with 2 tablespoons melted butter. Sprinkle this mixture evenly over the top of the casserole. For extra cheesiness, sprinkle the remaining shredded cheddar cheese on top as well.
- Bake the Casserole: Cover the casserole loosely with foil and bake in the preheated oven for 45-50 minutes until bubbly and the topping is golden brown. Check around 40 minutes; if the topping browns too quickly, cover with foil to prevent burning and continue baking.
- Serve and Enjoy: Let the casserole stand for 5-10 minutes after baking to set, making it easier to serve. Enjoy alongside roast meats or as a satisfying main dish with a simple salad for a warm winter meal.
Notes
- You can substitute frozen hashbrowns with freshly shredded potatoes; just be sure to squeeze out excess moisture for best results.
- The cream of mushroom soup can be substituted with cream of chicken depending on your preference.
- Adding bacon, ham, or jalapenos will add a wonderful flavor but is optional.
- For a gluten-free version, use gluten-free cornflakes or breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Use foil to prevent topping from burning if baking longer.
