In my family, this casserole is one of those dishes that nobody turns down. Everyone devours it and in the odd chance there are leftovers, they are just as good reheated. What I find most interesting about this one is that everyone seems to have their own take but it is so delicious any way. My Mom makes hers differently every time depending on what soups she has handy and sometimes adds ham or veggies. My Grandma’s is less cheesy but includes a crunchy cornflake topping. I make mine extra cheesy with cheddar soup and add a bit of an Italian twist with tons of garlic and some Italian spices. However you make it, this is the best addition to any meal but my favorite is with brunch alongside pancakes and bacon. I often make it the night before and refrigerate so I just have to pop it in the oven in the morning. One less thing to worry about when feeding a group. Make it next time you have breakfast guests; you’ll get a ton of compliments!
Cheesy Hashbrown Casserole
Makes one 9×13 pan
- ½ large white onion, chopped
- 4 cloves garlic, minced
- ½ cup light sour cream
- 1 can cream of chicken soup*
- 1 can cheddar soup*
- 1 bag cubed frozen hashbrowns, thawed
- 1 tsp. onion salt
- 1 tsp. seasoning salt
- 2 cups shredded cheddar cheese, divided
- Thyme & Oregano for sprinkling on top
Preheat oven to 400 degrees. Stir all ingredients together in casserole dish, leaving 1 cup of cheese to sprinkle on top. Sprinkle Thyme and Oregano lightly over cheese layer. Bake for 30-40 minutes or until cheese is browned and casserole is bubbly.
Note: I always use reduced sodium, low fat soups