Creamy Cheesy Hashbrown Casserole (Printable Version)
Creamy cheesy casserole with hashbrowns and buttery crunchy topping. Comfort food for any occasion.
# What You Need:
→ Main Casserole
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→ Topping
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# How To Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, condensed cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until thoroughly incorporated.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, smoothing the top with a spatula.
04 - In a separate bowl, toss crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the buttered cornflakes evenly over the casserole. Bake uncovered for 40-45 minutes until golden brown and bubbly.
06 - Let the casserole rest for 5-10 minutes before serving to allow it to set.
# Expert Advice:
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- Its the kind of dish that disappears first at every gathering, leaving behind only a lingering breadcrumb trail of evidence
- The frozen hashbrowns make it incredibly accessible while still feeling like something special
- That crunch against the creamy interior hits every satisfaction button in your brain
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- Thawing hashbrowns completely in the fridge overnight prevents that watery, separated texture
- The casserole is done when the center is hot and bubbling, not just when the top looks brown
- You can assemble this the night before and bake it the next day, actually improving the flavor
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- Freshly shredded cheese melts so much better than the pre shredded stuff
- Grate your onion instead of chopping it if you have picky eaters who will otherwise pick it out