Southern Hashbrown Casserole

Here’s a classic Southern Hashbrown Casserole recipe – creamy, cheesy, and perfect for breakfast, brunch, or a comforting side dish.

🧀 Southern Hashbrown Casserole

Ingredients:

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese

• 1/2 cup chopped onion

• 1/4 cup butter, melted

• 1/2 teaspoon garlic powder (optional)

• Salt and pepper to taste

• 1 cup crushed cornflakes or Ritz crackers (for topping)

• 2 tablespoons butter, melted (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, combine:

   • Thawed hashbrowns

   • Cream of chicken soup

   • Sour cream

   • Cheese

   • Chopped onion

   • 1/4 cup melted butter

   • Garlic powder (if using)

   • Salt and pepper

3. Mix until well combined, then spread evenly into the prepared baking dish.

4. In a small bowl, mix crushed cornflakes or cracker crumbs with 2 tablespoons melted butter. Sprinkle evenly over the casserole.

5. Bake uncovered for 45–55 minutes, or until the top is golden and the casserole is hot and bubbly.

🔄 Variations & Tips:

• Add protein: Mix in cooked bacon, ham, or sausage for a heartier dish.

• Make ahead: Assemble and refrigerate overnight. Bake just before serving.

• Spicy twist: Add diced jalapeños or use pepper jack cheese.