OMG. I hardly ever use that phrase–or whatever it is. But really, oh my goodness. If you’re looking for an easy, crowd-pleasing comfort food casserole, this is it. This is the best hashbrown casserole I’ve ever had, and I’ve had a lot of them.
Every week at MOPS (mothers of preschoolers), I load up my breakfast plate so full that I basically walk back to my table looking down at the floor to avoid eye contact with other moms who might look at the ridiculous amount of food I got and judge me.
And do you know what it’s full of? Casseroles, casseroles, and more casseroles. Oh, and some salad and fruit to balance things out a bit. I am a breakfast casserole kind of girl. I am. I love them. Thursdays are my favorite day of the week thanks to MOPS and the breakfast potluck we feast on each week.
So you’ll understand why I was so excited to discover this recipe for the best hashbrown casserole ever. I’d been searching for a simple, easy-to-prepare hashbrown casserole that I could make for a potluck just as easily as I could make it for my family on the weekend, and this is definitely it.
(Between this one and my other staple sausage/egg/cheese casserole, I think I’ve got fancy breakfasts covered–yes, casseroles = fancy in my book!).
I’ve adapted the recipe slightly from this site. It called for using an 11×13 baking dish, but I don’t own one that size. Instead, I used a 9×13 dish, as well as a smaller 8×5 dish. This works out perfectly because I can make one for a potluck and still have one at home so my husband feels loved. 🙂
Another tip: let the hashbrowns thaw a little before preparing the mixture–even 30 minutes on the counter should suffice. I’ve tried to make it straight out of the freezer and my poor hands were hurting–they were so cold and numb! It wasn’t pleasant. You can also thaw it in the microwave on defrost if you’re short on time.
- 1 bag of frozen hashbrowns (32 oz)
- ½ cup finely diced onions
- 1 can cream of chicken soup
- 16 oz. sour cream
- ½ cup melted butter
- 1 t garlic salt
- ½ t salt
- ½ t pepper
- 2 cups shredded cheddar
- Preheat oven to 350
- Allow the hashbrowns to thaw slightly (this makes mixing MUCH easier)
- Mix all ingredients together; reserve some cheese for sprinkling on top
- Spray baking dish(es) with cooking spray (either one 11x14 dish or two smaller dishes)
- Spread mixture evenly in dish(es) and sprinkle with remaining cheese
- Bake for 50 min-1 hr or until a nice golden color