This Hashbrown Casserole is the ultimate comforting dish, featuring golden, crispy edges and a soft, cheesy centre. The creamy texture from the sour cream and soup, paired with the melted cheddar, makes each bite incredibly indulgent.
- Ingredients:
- 800g frozen hashbrowns, thawed
- 1 can (300ml) cream of chicken soup
- 250ml sour cream
- 200g cheddar cheese, grated
- 1/2 cup butter, melted
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
Directions:
- Preheat your oven to 180°C (160°C fan) / 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, grated cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Add the thawed hashbrowns and finely chopped onion, and stir until evenly combined with the creamy mixture.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- (Optional) Sprinkle breadcrumbs over the top for an extra crispy finish.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is golden and bubbly.
- Let it cool for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 6 servings
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