This southern cheesy hashbrown casserole is exactly the kind of dish that makes people lose their minds at a potluck in the best way. Think frozen hashbrowns baked up with plenty of sharp cheddar, sour cream, and just enough butter to make it feel like Nana Jean herself is in the kitchen. It’s the classic church-basement, funeral-lunch, baby-shower casserole that shows up in two big disposable pans and somehow disappears before you’ve even made it through the line. I love it because it uses pantry and freezer staples, comes together in one bowl, and bakes up bubbly with crisp golden corners that everyone fights over.
Serve this cheesy hashbrown casserole hot, straight from the oven, with a big green salad or simple roasted veggies to balance the richness. It’s perfect next to ham, fried chicken, meatloaf, or barbecue pulled pork at a potluck. For brunch, pair it with scrambled eggs, bacon or sausage, and fresh fruit. If you’re traveling with it, bake it in disposable aluminum pans and wrap them tightly in foil; it holds heat well and tastes just as good slightly cooled as it does screaming hot.
Southern Cheesy Hashbrown Casserole
Ingredients
2 (32-ounce) bags frozen shredded hashbrowns, thawed and well-drained
3 cups shredded sharp cheddar cheese, divided
2 cups sour cream (full-fat for best texture)
1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup unsalted butter, melted
1 small yellow onion, finely minced (about 1/2 cup)
1 teaspoon garlic powder
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika or regular paprika
1 cup crushed buttery crackers or cornflake crumbs (optional, for topping)
2 tablespoons unsalted butter, melted (for topping, if using crumbs)
Nonstick cooking spray or a little extra butter for greasing pans
Directions
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