Homemade Cheesy Hashbrown Casserole
Ingredients:
1 (30 oz) bag frozen hashbrowns (thawed)
1 cup sour cream
1 can (10.5 oz) cream of chicken soup (or a non-dairy alternative)
2 cups shredded cheddar cheese (divided)
1/2 cup chopped onion
1/2 cup melted butter
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cornflakes (optional, for topping)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Greasing a 9x13-inch baking dish will help prevent sticking.
Step 2: In a large mixing bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, 1 cup of cheddar cheese, chopped onion, melted butter, garlic powder, salt, and black pepper. Stir well until all ingredients are evenly mixed.
Step 3: Pour the mixture into the prepared baking dish, spreading it evenly. If desired, sprinkle the remaining 1 cup of cheddar cheese on top for an extra cheesy finish.
Step 4: If you want a crispy topping, crush the cornflakes and sprinkle them evenly over the cheese layer.
Step 5: Bake in the preheated oven for 45-55 minutes, or until the casserole is bubbly and the top is golden brown. For a crispier top, you can broil it for an additional 2-3 minutes, but watch closely to avoid burning.