PrintCheesy Hashbrown Potato Casserole for Thanksgiving: A Must-Try!
A delicious and creamy cheesy hashbrown potato casserole perfect for Thanksgiving gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed cornflakes (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, garlic powder, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- If using, sprinkle crushed cornflakes on top for added crunch.
- Bake in the preheated oven 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 vegetarian version, substitute cream of chicken soup with cream of mushroom soup.
- This casserole can be prepared a day in advance and baked just before serving.
- Feel free to add cooked bacon or ham for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg