Cheesy Hashbrown Casserole is a classic holiday and potluck side that is cheesy, creamy, and easy to make This casserole is filled with cheese, sour cream, hash brown potatoes and a tasty cornflake topping.
Hashbrown casserole is a side dish that has become a true favorite for any holiday or potluck gathering. It is a dish that is super popular in the midwest and something that most of us here grew up eating.
This casserole is great because it makes a huge 9×13 inch pan of cheesy potatoes. Big enough for anywhere from 10-20 people, depending on serving size. If your gathering will be more than 20 people, I’d recommend doubling the recipe.while we usually reserve this dish for special gatherings, it can also be a great main dish as well! You can simply add in cubed ham, cooked ground beef, chicken, or turkey, to make it a complete meal.
- 1 2 Pound Package Frozen Shredded Hashbrowns
- 1 Can Condensed Cheddar Cheese Soup
- 1 Can Condensed Cream of Chicken Soup
- 1/4 Cup Milk
- 1 Cup Sour Cream
- 1 Stick Butter, Melted
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspon Garlic Powder
- 1 Teaspoon Onion Powder
- 3 Cups Shredded Cheddar Cheese
- 2 Cups Crushed Cornflakes
- Preheat oven to 350 degrees. Spray a 9×13 inch dish with non-stick cooking spray.
- In a large bowl, mix together the soup, milk, sour cream, HALF of the melted butter, and seasonings with a whisk until well combined.
- Add the hash browns and cheese, stir until ingredients are mixed well.
- Pour hash brown mixture into prepared pan.
- In a small bowl use a fork to mix together the crushed cornflakes and the other half of the melted butter. Sprinkle mixture on top of the casserole.
- Bake in preheated oven for 45 minutes, until hot and bubbly.