Description
A creamy and cheesy hashbrown casserole perfect for a comforting breakfast or brunch. This dish combines shredded hashbrowns with cream cheese, sour cream, cheddar, and a blend of seasonings, baked to golden perfection for a warm, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped green onions or chives (optional)
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and help with easy cleanup.
- Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Add Hashbrowns and Cheese: Fold in the thawed shredded hashbrowns, shredded cheddar cheese, and chopped green onions or chives if using. Mix gently to evenly coat all the hashbrowns with the creamy base and cheese.
- Transfer and Spread: Pour the hashbrown mixture into the prepared baking dish and spread it out evenly with a spatula for uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes until the casserole is heated through, the top is golden brown, and the cheese is bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set before serving. This allows the flavors to meld and makes serving easier.
Notes
- Add crumbled cooked bacon or diced ham for extra protein and flavor.
- For a crispier top, sprinkle an additional ½ cup of shredded cheese or crushed cornflakes mixed with a little melted butter over the casserole before baking.
