Classic Breakfast Hashbrown Casserole
Warm, cheesy hashbrown casserole that’s perfect for breakfast, lunch, or dinner.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (if cream of chicken is substituted)
Ingredients
Scale
- 2 pounds frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 small onion, diced
- 1/2 cup butter, melted
- Salt and pepper to taste
- Optional: diced bell peppers or cooked diced bacon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the frozen hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, diced onion, and melted butter.
- Season generously with salt and pepper. If you’re opting for diced bell peppers or crispy bacon, fold them into the mixture now.
- Stir well to ensure all ingredients are evenly combined.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Bake in your preheated oven for 45-60 minutes until hot, bubbly, and golden brown on top.
- Allow it to cool for a few minutes before serving.
Notes
For a vegetarian option, substitute cream of chicken with cream of mushroom soup.