Grandma's Hash Brown Casserole
This comforting Grandma's Hash Brown Casserole is a classic family favorite made with shredded hash browns, creamy chicken soup, sour cream, cheddar cheese, and a buttery crispy cornflake topping. Perfect for holiday dinners, potlucks, breakfast, or brunch.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- small mixing bowl
- wooden spoon or spatula
- measuring cups and spoons
Ingredients
- 30 oz frozen shredded hash browns, thawed
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup melted butter
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crushed cornflakes or buttery crackers
- 3 tablespoons melted butter for topping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, 1/2 cup melted butter, 1 1/2 cups cheddar cheese, onion, garlic powder, salt, and black pepper. Stir until smooth.
- Fold the thawed hash browns into the mixture until evenly coated.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- In a small bowl, combine the crushed cornflakes or buttery crackers with the remaining 3 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 45 to 50 minutes, or until the casserole is hot, bubbly, and golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy alongside ham, roasted chicken, or breakfast eggs.
Notes
For the crispiest topping, use crushed cornflakes, though buttery crackers work just as well. Thaw the hash browns completely before mixing to ensure even baking. Leftovers can be refrigerated for up to 4 days and reheated in the oven for best texture.