Description
Grandma’s Hashbrown Casserole is a comforting, cheesy baked dish combining shredded hashbrowns, creamy soup, sour cream, and a crispy cornflake topping. Perfect as a hearty side or main course for winter meals, it’s easy to prepare and loved by all ages.
Ingredients
Scale
Main Ingredients
- 1 (30 oz) bulk frozen shredded hashbrowns (approximately 6 cups fresh shredded potato can be used)
- 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 (for topping)
- Additional shredded cheddar cheese for topping (optional)
Optional Add-Ins
- Crunchy bacon or diced ham
- Finely chopped green onions or chives
- Sliced peppers or jalapenos for heat
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or non-stick spray to prevent sticking.
- Prepare Potato Mixture: In a large bowl, combine the shredded hashbrowns, cream of chicken or mushroom soup, sour cream, 2 cups shredded cheddar cheese (reserve some for topping), melted butter, diced onions, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is creamy and well combined.
- Transfer to Baking Dish: Pour the prepared potato mixture evenly into the greased 9×13-inch casserole dish, spreading it out smoothly.
- Prepare the Topping: In a separate medium bowl, mix the crushed cornflakes (or breadcrumbs/crackers) with 2 tablespoons melted butter until evenly coated. Sprinkle this mixture evenly over the casserole. Optionally, add the remaining shredded cheddar cheese on top for extra cheesiness.
- Bake the Casserole: Bake the casserole in the preheated oven, covered, for 45-50 minutes or until bubbly and the topping turns golden brown. If the topping browns too quickly (around 40 minutes), loosely cover it with foil to finish baking without burning.
- Serve and Enjoy: Remove from oven and let the casserole rest for 5-10 minutes to set, making it easier to serve. Pair with roast meats or enjoy as a main dish with a fresh salad for a satisfying winter meal.
Notes
- Fresh shredded potatoes can be used instead of frozen hashbrowns; ensure excess moisture is drained.
- For a vegetarian version, use cream of mushroom soup and omit optional meat add-ins.
- Adjust seasoning to taste; some prefer adding a pinch of cayenne pepper for a kick.
- Use gluten-free cornflakes or breadcrumbs to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
