Description
This cheesy bacon hashbrown casserole is the ultimate comfort food, perfect for breakfast, brunch, or a hearty side dish. Crispy bacon, tender hashbrowns, and a creamy, cheesy sauce come together in one irresistible bake.
Ingredients
Scale
- 1 (30-ounce) package frozen shredded hashbrowns, thawed
- 1 pound bacon, cooked and crumbled
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the thawed hashbrowns, crumbled bacon, 1 1/2 cups of shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onion, salt, and black pepper. Mix well.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 45–50 minutes, until hot and bubbly.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese on top and bake for an additional 5 minutes, until cheese is melted.
- Let cool for 5 minutes before serving. Garnish with extra bacon if desired.
Notes
For extra crispy edges, bake uncovered. You can substitute turkey bacon or omit bacon for a vegetarian version. For a lighter option, use reduced-fat sour cream and cream of chicken soup.
Nutrition
- Calories: 450 kcal
- Sugar: 3 g
- Fat: 32 g
- Carbohydrates: 28 g
- Protein: 18 g