Ingredients:
4 cups shredded potatoes (fresh or frozen hash browns, thawed)
1 small onion, finely chopped
1 cup shredded cheddar cheese (or any cheese of your choice)
1 1/2 cups sour cream
1 cup cream of chicken soup (or cream of mushroom for a vegetarian option)
1/4 cup unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup crushed cornflakes or breadcrumbs (optional for topping)
2 tablespoons melted butter (for topping)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Casserole Mixture
Combine Wet Ingredients: In a large mixing bowl, combine the sour cream, cream of chicken (or mushroom) soup, melted butter, garlic powder, salt, and pepper. Stir until smooth.
Add Potatoes and Cheese: Stir in the shredded potatoes, chopped onion, and shredded cheddar cheese until the potatoes are evenly coated with the creamy mixture.
Step 3: Assemble the Casserole
Spread in Baking Dish: Pour the potato mixture into the prepared baking dish, spreading it out evenly.
Prepare the Topping: If using, mix the crushed cornflakes or breadcrumbs with the melted butter, then sprinkle the mixture evenly over the top of the casserole.
Step 4: Bake the Casserole
Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and crispy, and the potatoes are tender.
Step 5: Serve
Once baked, remove from the oven and let the casserole cool slightly before serving. It pairs wonderfully with eggs for breakfast or with roasted meats as a side dish for dinner.
Tips:
Use fresh or frozen potatoes: If using fresh potatoes, you can peel and grate them. If using frozen hash browns, be sure to thaw and drain them well.
Add-ins: For extra flavor, you can add cooked bacon, ham, or sautéed vegetables like bell peppers or mushrooms.
Make it ahead: Prepare the casserole a day in advance and refrigerate. Bake it when ready to serve.