Classic Breakfast Hashbrown Casserole
A comforting breakfast casserole filled with cheesy hashbrowns, perfect for brunch or busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (if using cream of mushroom soup)
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).
- Combine the frozen hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, diced onion, and melted butter in a large mixing bowl.
- Season generously with salt and pepper.
- Fold in diced bell peppers or cooked bacon if you’re including them.
- 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 the preheated oven for 45-60 minutes until hot, bubbly, and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
For crispy edges, consider using a metal baking dish instead of glass. You can also add a topping of crushed potato chips or breadcrumbs before baking for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg