Cheesy Hashbrown Casserole Recipe | Best Cheesy Potatoes - Cook with Kushi (2024)

• ▢ 1 can Condensed Cream of chicken soup any cream soup of your choice, 10 oz
• ▢ 2 cups Sour Cream 16 oz
• ▢ 2 cups Cheddar cheese shredded, 8 oz
• ▢ 1 teaspoon Salt
• ▢ ½ teaspoon Black pepper powder
• ▢ 1 teaspoon Garlic powder optional
• ▢ 1 teaspoon Onion powder optional
• ▢ 1 teaspoon Dried basil leaves optional
• ▢ 2 tablespoon Cilantro or coriander leaves, chopped, optional
• ▢ ½ teaspoon Red chile powder vary as per taste
• ▢ 1 package Hash Brown potatoes 30 oz, shredded frozen

For the cornflakes topping

• ▢ 2 cups Cornflakes crushed
• ▢ ¼ cup Butter melted
• ▢ ¼ teaspoon Garlic powder optional
• ▢ ¼ teaspoon Dried basil leaves optional
• ▢ ¼ teaspoon Red chile powder optional
• ▢ ¼ teaspoon Salt optional

Preheat the oven

• Preheat the oven to 350 degrees F. Grease a 9-inch x 13-inch baking pan or casserole (or multiple pans of any desired shape) and keep it aside.

Making of the best cheesy hash brown potato casserole

• In a large bowl, whisk together soup, sour cream, salt, black pepper, garlic powder, onion powder, basil leaves, cilantro, and red chile powder.

  1 can Condensed Cream of chicken soup, 2 cups Sour Cream, 1 teaspoon Salt, ½ teaspoon Black pepper powder, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 teaspoon Dried basil leaves, 2 tablespoon Cilantro, ½ teaspoon Red chile powder

• To this, add cheese and hash browns, and stir until it is mixed. Spread this evenly onto the baking pan.

  2 cups Cheddar cheese, 1 package Hash Brown potatoes

• In another bowl, mix together butter, cornflakes, garlic powder, basil leaves, red chile powder, and salt, and mix well.

  See Also

  Simple Wonton Soup Recipe (Pork Shrimp Wonton Recipe) - Souper Diaries

  2 cups Cornflakes, ¼ cup Butter, ¼ teaspoon Garlic powder, ¼ teaspoon Dried basil leaves, ¼ teaspoon Red chile powder, ¼ teaspoon Salt

• Sprinkle this evenly on top of the hash brown mixture.

• Bake uncovered for 50 to 55 minutes or until it is heated through. Let it rest for 5 minutes before serving. Top it with spring onions if desired.

• Serve for breakfast or as a side with Thanksgiving or Christmas dinner and enjoy.

1. For the vegetarian version, use cream of mushroom/celery soup or cream of cheddar instead of chicken soup.
2. Sour cream (2 cups) can be substituted with 1 cup of thick yogurt and 1 cup of heavy cream.
3. I like to use the hash browns package available in the freezer section of the grocery aisle, as they are convenient to use (no prep work and clean up) and are par-cooked.
4. You can also use real potatoes instead of frozen hash browns. Wash and scrub the potatoes thoroughly. No need to peel off the skin. Shred the potatoes using a grater or a food processor. Squeeze out excess water from the potatoes and then use it in the recipe. Bake for 5 to 10 additional minutes to thoroughly cook the potatoes. Don't forget to check for doneness before removing the casserole from the oven.
5. In place of cheddar cheese, you can use any other melting cheese such as swiss cheese, provolone, etc.
6. The use of spices and herbs is optional. Adjust their amounts in the recipe as per your preference.
7. If you have leftover chicken, beef or veggies like broccoli, cauliflower, peas, etc add this to the recipe.
8. Store any leftovers in the refrigerator for up to 5 days.