Description
Cheesy hashbrown breakfast casserole with creamy sauce and melted cheddar. A comforting oven baked side perfect for brunch.
Ingredients
- 1 30 ounce bag frozen shredded hashbrowns, thawed and patted dry
- 2 cups shredded sharp cheddar cheese, divided
- 1 10 1/2 ounce can cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 cup finely diced yellow onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9 by 13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine cream of chicken soup, sour cream, milk, melted butter, diced onion, garlic powder, salt, and black pepper. Stir until smooth.
- Add the thawed hashbrowns and 1 1/2 cups of shredded cheddar cheese to the bowl. Fold gently until evenly coated.
- Spread the mixture evenly into the prepared baking dish and smooth the top.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
- Bake uncovered for 40 to 45 minutes until hot and bubbly and the top is lightly golden around the edges.
- Let rest for 5 minutes before serving to allow the casserole to set slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American