Cheesy Hashbrown Casserole Recipe | Cheesy Potatoes
Cheesy Hashbrown Casserole is a delicious and comforting potato recipe prepared with frozen hashbrowns and cheese and topped with cornflakes. You need 5 minutes of prep to make this easy potato casserole. These cheesy potatoes are popular as Thanksgiving and Christmas side dishes or breakfast casseroles.
Servings: 8
Calories: 429kcal
Equipment
- 1 Casserole or Baking Pan 9-inch x 13-inch
Ingredients
- 1 can Condensed Cream of chicken soup any cream soup of your choice, 10 oz
- 2 cups Sour Cream 16 oz
- 2 cups Cheddar cheese shredded, 8 oz
- 1 teaspoon Salt
- ½ teaspoon Black pepper powder
- 1 teaspoon Garlic powder optional
- 1 teaspoon Onion powder optional
- 1 teaspoon Dried basil leaves optional
- 2 tablespoon Cilantro or coriander leaves, chopped, optional
- ½ teaspoon Red chile powder vary as per taste
- 1 package Hash Brown potatoes 30 oz, shredded frozen
For the cornflakes topping
- 2 cups Cornflakes crushed
- ¼ cup Butter melted
- ¼ teaspoon Garlic powder optional
- ¼ teaspoon Dried basil leaves optional
- ¼ teaspoon Red chile powder optional
- ¼ teaspoon Salt optional
Instructions
Preheat the oven
- Preheat the oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan or casserole (or multiple pans of any desired shape) and keep it aside.
Making of the best cheesy hash brown potato casserole
- In a large bowl, whisk together soup, sour cream, salt, black pepper, garlic powder, onion powder, basil leaves, cilantro, and red chile powder.1 can Condensed Cream of chicken soup , 2 cups Sour Cream, 1 tsp Salt, ½ tsp Black pepper powder, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Dried basil leaves, 2 tbsp Cilantro, ½ tsp Red chile powder
- To this, add cheese and hash browns, and stir until it is mixed. Spread this evenly onto the baking pan.2 cups Cheddar cheese, 1 package Hash Brown potatoes
- In another bowl, mix together butter, cornflakes, garlic powder, basil leaves, red chile powder, and salt, and mix well.2 cups Cornflakes, ¼ cup Butter, ¼ tsp Garlic powder, ¼ tsp Dried basil leaves, ¼ tsp Red chile powder, ¼ tsp Salt
- Sprinkle this evenly on top of the hash brown mixture.
- Bake uncovered for 50 to 55 minutes or until it is heated through. Let it rest for 5 minutes before serving. Top it with spring onions if desired.
- Serve for breakfast or as a side with Thanksgiving or Christmas dinner and enjoy.
Notes
- For the vegetarian version, use cream of mushroom/celery soup or cream of cheddar instead of chicken soup.
- Sour cream (2 cups) can be substituted with 1 cup of thick yogurt and 1 cup of heavy cream.
- I like to use the hash browns package available in the freezer section of the grocery aisle, as they are convenient to use (no prep work and clean up) and are par-cooked.
- You can also use real potatoes instead of frozen hash browns. Wash and scrub the potatoes thoroughly. No need to peel off the skin. Shred the potatoes using a grater or a food processor. Squeeze out excess water from the potatoes and then use it in the recipe. Bake for 5 to 10 additional minutes to thoroughly cook the potatoes. Don't forget to check for doneness before removing the casserole from the oven.
- In place of cheddar cheese, you can use any other melting cheese such as swiss cheese, provolone, etc.
- The use of spices and herbs is optional. Adjust their amounts in the recipe as per your preference.
- If you have leftover chicken, beef or veggies like broccoli, cauliflower, peas, etc add this to the recipe.
- Store any leftovers in the refrigerator for up to 5 days.
Nutrition
Calories: 429kcal | Carbohydrates: 32g | Protein: 12g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 960mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1110IU | Vitamin C: 11mg | Calcium: 282mg | Iron: 4mg