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Cozy Hashbrown Casserole Recipe with Sour Cream and Cheddar

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A comforting and easy hashbrown casserole featuring a creamy blend of sour cream and sharp cheddar cheese, perfect for busy weeknights or cozy weekend dinners.

Ingredients

Scale
  • 30 ounces frozen shredded hashbrowns (thawed and excess moisture squeezed out)
  • 1 cup sour cream (full-fat preferred)
  • 2 cups shredded sharp cheddar cheese
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter (melted)
  • Optional topping: extra 1/2 cup shredded cheddar or crushed cornflakes

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. If frozen, thaw hashbrowns overnight in the fridge or run under cold water briefly then squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, combine sour cream, cream of chicken soup, melted butter, onion powder, garlic powder, salt, and black pepper. Whisk until smooth and creamy.
  4. Gently fold in the thawed hashbrowns and shredded sharp cheddar cheese, stirring carefully to coat evenly without breaking up the potatoes.
  5. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
  6. If desired, sprinkle extra shredded cheddar or crushed cornflakes evenly over the top for a crunchy crust.
  7. Bake for 45 to 55 minutes until edges are bubbling and the top is golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
  8. Let the casserole rest for about 10 minutes before serving to help it set up.

Notes

Thaw hashbrowns properly and squeeze out excess moisture to avoid a watery casserole. Use sharp cheddar for best flavor and melt. Rest casserole before serving for easier scooping. Optional toppings add crunch. Can be made ahead and refrigerated overnight; bake longer if baking from cold.

Nutrition

Keywords: hashbrown casserole, sour cream, cheddar cheese, comfort food, easy casserole, cheesy potatoes, holiday brunch, family recipe