Hashbrown and Cheese Casserole

This Hashbrown and Cheese Casserole is a quintessential comfort dish, beloved for its golden, bubbly cheese topping and tender, savory interior. Whether served as a hearty breakfast bake or a crowd-pleasing side dish for dinner, this casserole offers a perfect blend of crispy edges and a creamy, melted center. Its rich appearance, defined by layers of shredded potatoes bound together by a gooey cheese sauce, makes it a staple at family gatherings and holiday brunches.

Ingredients

• The Potato Base:

  • 1 package (30 oz) frozen shredded hashbrowns, thawed.

• The Creamy Binder:

  • 1 can (10.5 oz) condensed cream of chicken soup.

  • 2 cups sour cream.

  • 1/2 cup unsalted butter, melted.

• The Cheese:

  • 2 cups shredded sharp cheddar cheese.

  • 1/2 cup shredded Monterey Jack cheese.

• Aromatics and Seasoning:

  • 1/2 cup finely diced yellow onion.

  • 1 tsp garlic powder.

  • Salt and black pepper to taste.

• Optional Topping:

  • 2 cups crushed cornflakes mixed with 2 tbsp melted butter.