Prep time: 10 mins | Cook time: 45–50 mins | Servings: 6–8
Ingredients
- The Base: 1 bag (30 oz) frozen shredded hash browns (thawed).
- The Protein: 1 lb ground beef or ground sausage (browned and drained).
- The Sauce:
- 1 can (10.5 oz) condensed cream of chicken or cream of mushroom soup.
- 1 cup sour cream.
- 1/2 cup melted butter.
- 1/2 cup finely diced onion.
- The Cheese: 2 cups shredded cheddar cheese (divided).
- The Crunch: 2 cups crushed cornflakes or Ritz crackers mixed with 2 tbsp melted butter.
- Seasonings: 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
Instructions
- Prep: Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- Mix: In a large bowl, whisk together the condensed soup, sour cream, melted butter, onion, and seasonings until smooth.
- Combine: Fold in the thawed hash browns, the cooked ground meat, and 1 cup of the shredded cheese. Stir until the potatoes are thoroughly coated.
- Layer: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of cheese.
- Add the Topping: Sprinkle the buttery crushed cornflakes (or crackers) evenly over the top.
- Bake: Place in the oven and bake for 40 to 45 minutes until the casserole is bubbling at the edges and the topping is golden brown and crispy.
- Serve: Let it rest for 5 minutes before serving to allow the sauce to set.