Description
A creamy, cheesy baked casserole made with frozen hashbrowns, cheddar cheese, and a rich sour cream sauce, perfect for brunch or family dinners.
Ingredients
Frozen hashbrowns
1 bag (30-32 oz) shredded variety
Shredded cheddar cheese
2 cups
Cream of chicken soup
1 can (10.5 oz)
Sour cream
1 cup
Unsalted butter
1/2 cup, melted
Garlic powder
1 tsp
Salt
1 tsp
Black pepper
1/2 tsp
Optional: 1/2 cup panko breadcrumbs for toppings
Instructions
Preheat oven to 375°F (190°C)
Thaw hashbrowns slightly, drain excess moisture
Mix cheese sauce: cream of chicken soup + sour cream
Fold in melted butter, garlic powder, salt, and pepper
Press mixture into greased 9×13-inch baking dish
Sprinkle top layer of shredded cheese and melted butter
Bake for 40 minutes until golden and bubbly
Optional: sprinkle breadcrumbs for a crispier top
Notes
Use shrimp or crab for seafood variation
Substitute cream of mushroom soup for vegetarian version
Best served fresh, store leftovers in airtight container up to 3 days
- Prep Time: 10
- Cook Time: 40
- Category: Easy & Healthy Breakfast Recipes Ideas
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/10 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg