Hashbrown Casserole
Savour the delight of this Cheesy Hashbrown Casserole, a harmonious blend of crispy frozen hashbrowns, creamy mushroom soup, melted cheddar, and a touch of smoked paprika. Topped with fresh green onions and baked to perfection, this dish is a simple yet sensational addition to your Side dish repertoire.
Equipment
- Large Mixing Bowl
- Baking Dish or Aluminum Tray
Ingredients
- 1 Bag Frozen Hashbrowns
- 1 Can Cream of Mushroom Soup Mix
- 2 Cups Sour Cream
- 1 Cup Green onions, finely chopped
- 2 Cups Shredded cheddar cheese
- Salt and pepper to taste
- 2 Tbsp Smoked Paprika
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish (9x13 inches) for that perfect casserole bake.
- Combine Ingredients: In a large mixing bowl, combine the frozen hashbrown potatoes, cream of mushroom soup, 1 ½ cups shredded cheddar cheese, sour cream, and chopped green onions. Mix well until all ingredients are evenly distributed.
- Season to Perfection: Add salt, pepper, and 1 ½ Tbsp smoked paprika to taste. The smoked paprika adds a unique depth of flavor that takes this casserole to the next level.
- Layer and Bake: Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with the Remaining cheese. Bake in the preheated oven for 50-60 minutes covered with aluminum foil. After 1 hour remove foil and put it back in the oven for 15-20 minutes or until the top is golden brown and the casserole is bubbling with cheesy goodness.
- Garnish and Serve: Once out of the oven, garnish your Cheesy Hashbrown Casserole with additional chopped green onions for a fresh, vibrant touch. Allow it to cool slightly before serving.
- Enjoy the Casserole Sensation: Slice into squares, serve on plates, and watch as your guests savor every bite of this brunch sensation.