Classic Hashbrown and Cheese Casserole

Prep time: 10 mins | Cook time: 45 mins | Servings: 8–10

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Ingredients

• The Base: 1 bag (30 oz) frozen shredded hashbrowns, thawed.
• The Creamy Sauce:
  • 1 can (10.5 oz) condensed cream of chicken soup.
  • 2 cups sour cream.
  • 1/2 cup unsalted butter, melted.
  • 1/2 cup finely diced yellow onion.
• The Cheese: 2 cups shredded sharp cheddar cheese.
• The Signature Crunch: 2 cups crushed cornflakes or Ritz crackers mixed with 2 tbsp melted butter.
• Seasoning: 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

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Instructions

1. Preheat: Set your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Mix Sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, melted butter, onion, and seasonings until smooth.
3. Combine: Fold in the thawed hashbrowns and shredded cheese until the potatoes are evenly coated.
4. Assemble: Spread the mixture into your prepared baking dish.
5. Topping: Sprinkle the buttery crushed cornflakes or crackers evenly over the top.
6. Bake: Cook for 40–45 minutes until the edges are bubbling and the topping is golden brown and crispy.