Description
Creamy cream cheese hashbrown casserole brings comfort and nostalgia to weekend breakfast tables across America. Hearty potatoes, melted cheese, and rich cream cheese create a delightful morning experience you’ll crave again and again.
Ingredients
Scale
Main Protein and Dairy:
- 1 (8 oz) block cream cheese, softened
- 1 ½ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 cup sour cream
Potato Base:
- 1 (30 oz or 850 g) bag frozen shredded hashbrowns, thawed
Seasonings and Additional Ingredients:
- 1 can (10.5 oz or 298 g) cream of chicken soup
- ½ cup unsalted butter, melted
- ½ cup chopped onion (optional)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping:
- 1 cup crushed cornflakes or panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the kitchen workspace by heating the oven to 375°F and greasing a 9×13-inch baking vessel with butter or non-stick spray.
- Create a luxurious cream base by whipping softened cream cheese until silky smooth in a spacious mixing bowl.
- Incorporate sour cream, condensed chicken soup, melted butter, garlic powder, salt, and pepper into the cream cheese, whisking until the mixture achieves a uniform, velvety consistency.
- Gently fold thawed hashbrowns, sharp cheddar, aged Parmesan, and finely diced onions into the cream mixture, ensuring each ingredient is thoroughly coated.
- Transfer the hashbrown blend into the prepared baking dish, spreading it evenly to create a consistent layer.
- Craft a crispy topping by combining crushed cornflakes or breadcrumbs with melted butter, then generously distribute over the casserole surface.
- Slide the casserole into the preheated oven and bake uncovered for 40-45 minutes, watching for a golden-brown crust and bubbling edges.
- Remove from oven and allow the casserole to rest for 5-10 minutes, enabling the flavors to settle and the texture to stabilize.
- Optional: Garnish with freshly chopped parsley for a vibrant touch before serving piping hot.
Notes
- Swap cream cheese with Greek yogurt or cottage cheese for a lighter, protein-packed version that cuts down on fat while maintaining creamy texture.
- Customize the dish by adding crispy bacon bits, diced ham, or shredded rotisserie chicken to transform it into a complete meal with extra protein.
- Prepare the casserole ahead of time by assembling everything except the topping, then refrigerate for up to 24 hours before baking – perfect for meal prep or entertaining.
- Make it gluten-free by using gluten-free cream of chicken soup and replacing cornflakes with crushed gluten-free crackers or rice cereal for the crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg