Hashbrown Casserole Recipe

Hashbrown Casserole Recipe

How To Make Hashbrown Casserole

Shredded cheese, shredded potatoes, and sour cream make this hashbrown casserole an incredibly cheesy and filling dish. Try this for breakfast.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 2lbhashbrownsbag, frozen, thawed
  • ½cupbuttermelted
  • 10½ozcream of chicken soupcan
  • 2cupssour cream
  • cuponionfinely diced
  • ¾tspsalt
  • ½tsppepper
  • ½tspgarlic powder
  • ½tsponion powder
  • cupscheddar cheeseshredded, divided use
  • 2tbspparsleychopped
  • cooking spray


  1. Preheat the oven to 350 degrees F. Coat a 9 x13-inch baking pan with cooking spray.

  2. Place the hashbrowns, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.

  3. Spoon the hashbrown mixture into the prepared pan. Top with the remaining cheese.

  4. Bake for 35 to 45 minutes or until the top is golden brown. Sprinkle with parsley, then serve.


  • Calories: 732.48kcal
  • Fat: 55.06g
  • Saturated Fat: 24.54g
  • Trans Fat: 0.95g
  • Monounsaturated Fat: 17.73g
  • Polyunsaturated Fat: 7.89g
  • Carbohydrates: 45.27g
  • Fiber: 3.90g
  • Sugar: 3.78g
  • Protein: 15.33g
  • Cholesterol: 103.97mg
  • Sodium: 814.42mg
  • Calcium: 370.55mg
  • Potassium: 803.59mg
  • Iron: 0.99mg
  • Vitamin A: 335.71µg
  • Vitamin C: 17.09mg
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