Ingredients:
1 (32-ounce) bag frozen shredded hashbrowns, thawed
1 can (10.5 ounces) condensed cream of chicken soup
2 cups sour cream
1/2 cup unsalted butter, melted
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed cornflakes or Ritz crackers (optional, for topping)
1/4 cup unsalted butter, melted (for topping, optional)
PREPARATION:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Casserole Mixture:
In a large mixing bowl, combine the thawed hashbrowns, condensed cream of chicken soup, sour cream, melted butter, chopped onion, shredded cheddar cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Transfer to Baking Dish:
Pour the mixture into a 9×13-inch baking dish and spread it out evenly.
Add the Topping (Optional):
If using the topping, combine the crushed cornflakes or Ritz crackers with the additional melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 45-55 minutes, or until the casserole is bubbly and the top is golden brown.
Cool and Serve:
Allow the casserole to cool for a few minutes before serving.
This hashbrown casserole is creamy, cheesy, and has a delightful crunch if you opt for the topping. It’s perfect for family gatherings or a hearty breakfast. Enjoy!