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The Best Hashbrown Casserole Recipe
Meet your new favorite side dish! Creamy, cheesy hashbrown casserole that is incredibly simple to prepare. Don’t substitute a thing! Trust me!
Prep Time 1 hour
Cook Time 20 minutes
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30
oz
pkg. frozen
shredded hashbrowns
-
2
10.5 oz cans cream of chicken soup
-
8
oz
sour cream
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1/3
cup
half and half
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4
TBS
butter
-
1/2
onion
diced
-
1/2
bell pepper
diced
-
1
TBS
onion powder
-
1
tsp
garlic powder
-
1
tsp
chicken bouillon powder
-
1/2
tsp
salt
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1
cup
havarti cheese
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2
cups
shredded sharp cheddar
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Chives for garnish
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Preheat oven to 350°F
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Melt the butter in a pan
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Sauté the onions and bell peppers until translucent; about 3 minutes.
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Set aside.
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In a large mixing bowl, combine all remaining ingredients except for 1 cup of cheddar cheese and the chives.
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Mix well
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Grease a 9x13 casserole dish with butter
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Pour the mixture into the dish; spread evenly
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Sprinkle the last 1 cup of shredder cheddar on top.
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Spray a sheet of aluminum foil with nonstick spray
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Cover the dish and bake for 40 mins.
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Remove the foil and continue baking for another 20-25 mins.
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Rest for 20 minutes.
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Garnish with chives.
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Enjoy!