Classic Breakfast Hashbrown Casserole
A comforting breakfast dish made with crispy hashbrowns, cheddar cheese, and creamy ranch dressing, perfect for brunch gatherings.
Ingredients
Main Ingredients
- 1 bag frozen hashbrowns
- 1 cup shredded cheddar cheese Sharp cheddar works well.
- 1 cup sour cream
- 1 can cream of chicken soup Can substitute with a vegetarian alternative.
- 1/2 cup onion, chopped
- 1/2 cup ranch dressing
- to taste salt and pepper
- 4 tablespoons butter, melted For a golden finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine frozen hashbrowns, cheese, sour cream, cream of chicken soup, onion, ranch dressing, salt, and pepper.
- Pour the mixture into a greased 9x13-inch baking dish.
- Drizzle melted butter over the top.
Baking
- Bake for 45-50 minutes or until the casserole is bubbly and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
This casserole can be stored in the refrigerator for up to four days and can be frozen for up to three months. To reheat, warm thoroughly in the microwave or oven.