Southern Hashbrown Casserole
Creamy, cheesy, and downright comforting, the Southern Hashbrown Casserole is the ultimate side dish for holidays, potlucks, or Sunday dinners, With a buttery ctunchy topping and rich flavor, it's a Southern favorite that never diasspoints.
Servings: 12 servings
Calories: 335kcal
Equipment
Ingredients
- 1 32 oz frozen diced/cubed hashbrown potatoes, thawed
- 1 10.5 oz can of condensed cream of chicken soup
- 1 8 oz container of sour cream
- 2 cups shredded cheddar cheese
- 1 cup butter (2 sticks) melted and divided
- ½ cup chopped onion
- ½ tsp salt
- ⅓ tsp black powder
- 1½ tsps garlic powder
- 1 cup cornflakes
Instructions
Prep
- Gather all ingredients and equipment. Spray the casserole dish with Pam and set it aside. Preheat oven to 350℉
Assembly
- In a large mixing bowl, mix the thawed hashbrowns, cheddar cheese, condensed cream of chicken soup, sour cream, ½ melted butter (1 stick), onion, salt, pepper, and garlic powder. Transfer the mixture into the prepared casserole dish. Sprinkle cornflakes over the top of the casserole. Drizzle the remaining melted butter over the Cornflakes. Place in the preheated oven and cook 60-80 minutes. Serve and enjoy!
Tips
- The original recipe that was passed down to me called for diced/cubed hashbrown potatoes. I have eaten the casserole made with shredded hashbrowns, and it was delicious, but I prefer diced/cubed hashbrown potatoes.
- Try some chopped cooked bacon on the cracker crust and enjoy an added smoky flavor.
- You can change the flavor by using mushroom or celery soup instead.
- Buttery crackers, like Ritz, can be used instead of Cornflakes. I usually have crackers on hand before I have Cornflakes, so I use crackers most of the time. Potato chips are another good alternative for a topping.
- For 24 servings, double each ingredient in the recipe and mix well. However, make sure to use a wider, longer casserole dish instead of a deeper 9 X 13 dish. This will allow the casserole to cook more evenly. When I double the recipe, I will also cook it 10-15 minutes longer.
Notes
If you tried this recipe, don't forget to scroll up and tap those stars! I’d love to know how it turned out for you.
This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 17g | Protein: 1g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 70mg | Sodium: 520mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g