Cheesy Hashbrown Casserole Bake (Printable Version)
# What You'll Need:
→ Main Components
01 -
900 grams frozen shredded hashbrowns, thawed
02 -
300 grams cream of chicken soup
03 -
480 grams sour cream
04 -
115 grams unsalted butter, melted
05 -
80 grams finely chopped onion
06 -
2 cloves garlic, minced
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
1 teaspoon fine salt
10 -
1 teaspoon freshly cracked black pepper
11 -
200 grams shredded Colby Jack cheese
12 -
115 grams shredded cheddar cheese
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Generously grease a 23x33 cm baking dish with butter or non-stick spray.
02 -
In a large bowl, thoroughly combine thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, minced garlic, garlic powder, onion powder, salt, pepper, and Colby Jack cheese until evenly mixed.
03 -
Evenly spread the prepared mixture into the greased baking dish. Sprinkle shredded cheddar cheese evenly over the top.
04 -
Bake, uncovered, for 45-55 minutes until hot and bubbling with a lightly golden surface.
05 -
Let the dish stand for 10 minutes before serving. Garnish with freshly chopped green onions or parsley if desired.
# Helpful Notes:
01 -
Ensure hashbrowns are fully thawed and gently squeezed to remove excess moisture before combining.
02 -
Mix thoroughly to ensure even distribution of ingredients, enhancing flavor balance.
03 -
Baking uncovered yields a crisp, golden topping.