Description
A hearty, crowd-pleasing casserole packed with crispy hashbrowns, melty cheese, bacon, and a creamy sauce. Perfect for brunch or as a comforting side dish.
Ingredients
Scale
For the Crust:
- For the casserole base:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- For the creamy sauce:
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- For toppings:
- 6 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced
- 1/2 cup crushed cornflakes or Ritz crackers (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- 2. In a large bowl, combine thawed hashbrowns, cheddar cheese, Monterey Jack cheese, and Parmesan cheese.
- 3. In a separate bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until smooth.
- 4. Pour the sauce mixture over the hashbrown mixture and stir until well combined.
- 5. Transfer the mixture to the prepared baking dish and spread evenly.
- 6. Sprinkle crumbled bacon evenly over the top.
- 7. If using, sprinkle crushed cornflakes or crackers over the bacon for extra crunch.
- 8. Bake uncovered for 45-55 minutes, until bubbly and golden brown on top.
- 9. Remove from oven and let rest for 5 minutes. Garnish with sliced green onions before serving.
Notes
For a crispy top, broil for the last 2-3 minutes of baking. Can be prepared ahead and refrigerated overnight before baking (add 10-15 minutes to baking time if chilled). For a vegetarian version, omit bacon and use cream of mushroom soup.