1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian option)
1 cup sour cream
2 cups shredded cheddar cheese (divided)
1/2 cup melted butter
1 small onion, finely chopped
1/2 tsp garlic powder (optional)
Salt & pepper, to taste
1 cup crushed cornflakes or breadcrumbs (optional topping)
2 tbsp melted butter (for topping if using cornflakes)
Instructions
Preheat Oven Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix the Base In a large mixing bowl, combine:
Thawed hashbrowns
Cream of chicken soup
Sour cream
1 ½ cups shredded cheddar cheese
Melted butter
Chopped onion
Garlic powder (if using)
Salt & pepper
Assemble Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese on top.
Optional Topping If you like a crispy top, toss the crushed cornflakes (or breadcrumbs) with the 2 tbsp melted butter. Sprinkle evenly over the casserole.
Bake Bake uncovered for 45-55 minutes, until bubbly and golden brown on top.
Serve Let sit for 5 minutes before serving. Enjoy!
