Easy, Cheesy Hashbrown Casserole
Loaded with melted cheese, sour cream and seasonings, this easy shredded hashbrown casserole is the perfect potato side dish for breakfast, brunch, holiday, even weeknight dinners!
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Servings: 6 people
Ingredients
- 32 oz shredded hashbrown potatoes, thawed
- 2 ¼ C grated cheddar cheese
- 1 stick butter, melted
- 16 oz sour cream
- 1 C chicken broth
- ¾ tsp salt
- ½ teaspoon onion powder
- ½ teaspoon cracked black pepper
- 3 Tbsp flour
- chopped parsley or chives for color, if desired
Instructions
- Preheat over to 350° Fahrenheit. Spray 9x13 baking dish with non stick cooking spray.
- In a glass bowl, toss 2 C of the cheese and all of the potatoes together. Evenly fill 9 x13 dish with cheese & potatoes.
- Pour melted butter over the top of the cheese & potatoes.
- In same glass bowl used for the cheese & potatoes, whisk together sour cream, broth, onion powder, salt & pepper. Heat in microwave for 2 minutes. Whisk in 3 tablespoon flour until smooth. Pour sour cream mixture evenly over potatoes and cheese.
- Top with remaining ¼ C grated cheddar and additional black pepper.
- Bake until cheese is melted and edges of casserole is bubbling, about 45 minutes. Remove from oven and top with parsley or chives, if desired.
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Notes
To Create This Dish As A Main Course, Consider Adding
- sliced smoked sausage, diced onions and bell peppers
- seasoned ground beef, mushrooms and diced onions
- chopped ham and green chiles
- chicken and broccoli
- ground breakfast sausage
- chopped ham
- crumbled bacon