The Best Hashbrown Casserole Recipe
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This is the best hashbrown casserole out there. It’s cheesy, creamy and, the best part, it’s really easy to make.
Have you had hashbrown casserole before? Maybe at a restaurant like Cracker Barrel. Or maybe at a breakfast potluck. I’m sure you’ve tried it. And I’m sure you loved it. How could you not? It’s a potato carb fest made out of shredded potatoes, cream of mushroom soup, and cheddar cheese, all baked together under a crunchy top.
To make this potato delight, you mix together store-bought frozen shredded hashbrowns with a can of condensed cream of mushroom soup (or you can use this homemade condensed soup instead), a cup of sour cream, cheddar cheese, a chopped onion and some salt. Then you put it into a 13×9 pan and top it with crushed crackers. Cheesy ones like Ritz. Give it a little blast of cooking spray and bake it until it’s heated through and brown on top. Then try to not eat it all before breakfast time!
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Description
If you don’t want to use canned condensed soup in this recipe, you can make your own. Here’s the recipe.
Ingredients
- 1 bag (1.75lbs) of frozen shredded hashbrowns
- 1 can (10.5 oz.) condensed cream of mushroom soup
- 2 and 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 small onion, chopped
- 1 tsp. salt
- 5 cheesy crackers like Ritz, crushed
Instructions
- Preheat oven to 400F. Spray a 13×9″ pan with cooking spray.
- In a large bowl combine hashbrowns, soup, 1 and 1/2 cups cheese, sour cream, onion, and salt.
- Spread hashbrown mixture into prepared pan. Top with remaining 1 cup of cheese and then with crackers. Spray with cooking spray.
- Cover with foil and bake for 20 minutes. Uncover and bake until heated through and browned on top, 20-25 minutes.
2492.3 g999.7 mg13.4 g28.1 g4.3 g12.4 mg
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