PrintCheesy Hashbrown Casserole: A Must-Try Holiday Delight!
A delicious and creamy cheesy hashbrown casserole perfect for holiday breakfasts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs frozen hashbrowns
- 1 cup sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the frozen hashbrowns, sour cream, cream of chicken soup, melted butter, chopped onion, garlic powder, salt, and black pepper.
- Mix in 1 cup of shredded cheddar cheese.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 45-50 minutes or until the casserole is bubbly and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños.
- This casserole can be prepared a day in advance and baked before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg