Classic Breakfast Hashbrown Casserole
A hearty and comforting breakfast hashbrown casserole that’s perfect for brunch or dinner, filled with crunchy hashbrowns and cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 small onion, diced
- 1/2 cup butter, melted
- Salt and pepper to taste
- Optional: diced bell peppers or cooked diced bacon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the frozen hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, diced onion, and melted butter. Season with salt and pepper to taste.
- If you’re adding diced bell peppers or cooked bacon, fold them in now.
- Ensure the ingredients are well blended before pouring the mixture into a greased 9×13 inch baking dish.
- Spread the combined mixture evenly in the dish and place it in the oven.
- Bake for 45-60 minutes, or until the casserole is hot, bubbly, and has a golden top.
- Let it cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg