Hashbrown Casserole: Easy & Comforting!

Alright, flavor adventurers! Let me tell you about the Hashbrown Casserole that’s currently ruling my kitchen – and soon, yours too! I first tasted a version of this at a potluck and, honestly, it was… underwhelming. Bland potatoes crying out for flavor! That’s when I knew I needed to Cuba Queen-ify it!

My goal? To create a Hashbrown Casserole so bold, so cheesy, and so satisfying, it becomes a celebration on a plate. I’m talking flavor fireworks, people! I spent weeks testing different cheeses, spices, and techniques until BAM! This recipe was born and now I’m sharing my secrets with you! Get ready for the best Hashbrown Casserole you’ve ever tasted!

INGREDIENTS You Need for This:

• 30 ounces frozen shredded hash browns, thawed: Don’t skimp – good quality hash browns make a difference. You can find them in the freezer section of your local grocery store.
• 1 cup sour cream: The secret to an epic Hashbrown Casserole is using FULL-FAT sour cream for that richness. Trust me, you won’t regret it.
• 1/2 cup melted butter: Unsalted butter gives you more control over the saltiness of the dish.
• 1 can (10.75 ounces) condensed cream of chicken soup: This adds creaminess and depth of flavor. If you’re feeling ambitious, you can make your own!
• 2 cups shredded cheddar cheese: I like to use sharp cheddar for a bolder flavor but feel free to experiment with your favorites.
• 1/2 cup chopped onion: Adds a subtle savory note. Yellow or white onion works best.
• 1 teaspoon garlic powder: Because everything is better with garlic!
• 1/2 teaspoon salt: Season to taste, remember the cheese and soup are salty too.
• 1/4 teaspoon black pepper: Adds a touch of spice.
• Optional: 1/4 cup chopped fresh chives or green onions: For garnish and a pop of freshness.
• Optional: 1/2 cup crushed corn flakes or Ritz crackers: For a crispy topping, if you desire.

This Hashbrown Casserole ingredient list is SHORT but mighty! I suggest you source the best ingredients for this cheesy Hashbrown Casserole at your local farmer’s market or trusted grocery store.

STEP-BY-STEP INSTRUCTIONS:

1. Alright flavor adventurers, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This is crucial to prevent your Hashbrown Casserole from sticking.
2. In a large bowl, combine the thawed hash browns, sour cream, melted butter, cream of chicken soup, cheddar cheese, onion, garlic powder, salt, and pepper. Mix well until everything is evenly distributed. Don’t stress – your Hashbrown Casserole is going to be incredible.
3. Pour the mixture into the prepared baking dish and spread it evenly. If you’re adding the crushed corn flakes or Ritz crackers, sprinkle them over the top. Pro tip for Hashbrown Casserole perfection: lightly drizzle the crushed topping with a bit of melted butter for extra crispiness!
4. Bake for 45-55 minutes, or until the casserole is golden brown and bubbly. In my kitchen, this creamy Hashbrown Casserole takes exactly 50 minutes. Your Hashbrown Casserole should look golden brown and bubbly and smell cheesy and savory!
5. Let the casserole cool for a few minutes before serving. This allows it to set up slightly. Here’s where most people mess up their Hashbrown Casserole – they slice it immediately!
6. Garnish with fresh chives or green onions, if desired. While your Hashbrown Casserole is working its magic, grab your camera – this is Instagram gold!

Here’s where your Hashbrown Casserole transforms into pure magic! This recipe reminds me of another flavor explosion that might tickle your fancy, check out my Butternut Squash Casserole!

PRESENTATION:

People absolutely lose their minds when I serve this Hashbrown Casserole at potlucks! The presentation is simple but impactful. A golden-brown, bubbly casserole is always a crowd-pleaser.

I like to serve this Hashbrown Casserole with grilled chicken or pork. It’s also fantastic with a side of steamed green beans or a fresh salad. For a real flavor bomb, try pairing it with some spicy chorizo! This cheesy Hashbrown Casserole absolutely slays at dinner parties!

This is the perfect dish for potlucks, holiday gatherings, or any time you need a comforting and satisfying side dish. Think Thanksgiving, Christmas, or even a casual BBQ. I’ve even made this for breakfast!

For an Instagram-worthy presentation, sprinkle extra cheese on top during the last few minutes of baking. This creates a beautiful, melty cheese pull when you serve it. For more bold flavor adventures, check out my Slow Cooker Taco Casserole!

If you have leftovers (which is rare!), store them in an airtight container in the refrigerator. Reheat in the oven or microwave. You can also use leftover Hashbrown Casserole to make amazing breakfast sandwiches!

I’ve even tested seasonal variations of this recipe. In the fall, I add roasted butternut squash and sage. In the spring, I mix in asparagus and lemon zest. Feel free to make your own culinary masterpiece!

FAQs:

Can I make this Hashbrown Casserole ahead of time?

Absolutely! Assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time. I’ve done this many times when I’m prepping for a big gathering, and it works like a charm!

What if I don’t have cream of chicken soup?

You can substitute cream of mushroom or cream of celery soup. Or, if you’re feeling ambitious, you can make your own cream sauce from scratch. I’ve tested it with cream of mushroom, and it’s still delicious!

Can I use fresh hash browns instead of frozen?

Yes, but you’ll need to cook them slightly before adding them to the casserole. Raw hash browns can make the casserole watery. I prefer the convenience of frozen hash browns, but fresh ones work in a pinch.

How do I know when my Hashbrown Casserole is perfectly done?

The casserole should be golden brown and bubbly around the edges. A knife inserted into the center should come out clean. Remember, ovens vary, so keep an eye on it!

Can I make this Hashbrown Casserole spicier?

You bet! Add a pinch of cayenne pepper to the mixture or top it with some sliced jalapenos before baking. I love adding a dash of hot sauce to my portion!

What kind of cheese works best in this recipe?

Cheddar is classic, but you can also use Colby Jack, Monterey Jack, or even a blend of cheeses. Experiment and find your favorite! I’ve even tried it with pepper jack for a spicy kick.

Can I add meat to this Hashbrown Casserole?

Definitely! Cooked bacon, sausage, or ham would be delicious additions. Just add them to the mixture before baking. I often add bacon for a breakfast twist!

This recipe also reminds me of Funeral Potatoes Recipe – Tastes Better From Scratch.

CONCLUSION:

This Hashbrown Casserole is everything Cuba Queen stands for: bold flavors, simple techniques, and celebration-worthy results. It’s more than just a side dish; it’s a flavor experience!

My Hashbrown Casserole Power Tips:

• Use full-fat sour cream: It makes a HUGE difference in the creaminess.
• Don’t overbake: Overbaking will dry out the casserole.
• Let it rest: A few minutes of rest time allows the casserole to set up properly.

I’ve created so many Hashbrown Casserole variations over the years! My personal favorites include adding bacon and jalapenos for a spicy kick, mixing in roasted vegetables for a healthier twist, and topping it with a crispy breadcrumb topping. This Hashbrown Casserole reminds me of Hashbrown Casserole aka Funeral Potatoes, Easy Side Dish Recipe.

The bacon and jalapeno version always gets the biggest reactions! People just can’t resist that combination of flavors. If this recipe rocks your world, you NEED to try Cheesy Crack Chicken Casserole!

I’m confident that this Hashbrown Casserole will become your signature dish. It’s easy to make, crowd-pleasing, and endlessly customizable. So go ahead, flavor adventurers, and create some Hashbrown Casserole memories!

Now it is time to make this simple Hashbrown Casserole your own and share your results! I’m so excited to hear about your cooking successes!

Hashbrown Casserole

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This creamy hashbrown casserole is a comforting and crowd-pleasing side dish, perfect for potlucks and holidays. Made with cheesy potatoes and a crunchy topping, it’s always a hit!

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 12 servings
• Category: Side Dish
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 30 ounces frozen shredded hash browns, thawed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup melted butter
• 1/2 cup chopped onion
• 2 cups shredded cheddar cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups crushed corn flakes cereal
• 1/4 cup melted butter, for topping

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, onion, 1 1/2 cups cheddar cheese, salt, and pepper. Mix well.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. In a small bowl, combine the crushed corn flakes and 1/4 cup melted butter. Sprinkle evenly over the potato mixture.
5. Bake for 45-50 minutes, or until golden brown and bubbly. Sprinkle the remaining 1/2 cup cheddar cheese on top during the last 5 minutes of baking.
6. Let stand for 10 minutes before serving.

Notes

For an extra flavor boost, add cooked crumbled bacon or ham to the casserole before baking. Serve warm as a side dish.