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Cozy Church-Potluck Hashbrown Casserole Recipe with Crispy Onion Topping

hashbrown casserole - featured image

A warm, cheesy hashbrown casserole topped with crispy fried onions, perfect for family gatherings and church potlucks. This comforting dish combines creamy, cheesy layers with a crunchy topping for a nostalgic crowd-pleaser.

Ingredients

Scale
  • 32 ounces shredded hashbrowns, thawed and drained
  • 1 cup sour cream
  • 1 can (10.5 ounces) cream of chicken soup (or cream of mushroom soup for vegetarian)
  • 2 cups shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons melted butter
  • 1 1/2 cups crispy fried onions

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Thaw and drain the shredded hashbrowns thoroughly to avoid excess moisture.
  3. In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, onion powder, garlic powder, salt, and black pepper. Stir until smooth and well blended.
  4. Fold in shredded cheddar cheese and drained hashbrowns gently, ensuring everything is coated without mashing the potatoes.
  5. Spread the mixture evenly in a 9×13-inch casserole dish and press down lightly.
  6. Sprinkle crispy fried onions evenly over the top.
  7. Bake in the preheated oven for 45 to 50 minutes until bubbly around the edges and the topping is golden brown.
  8. If desired, broil for 2 to 3 minutes at the end for extra crunch, watching closely to prevent burning.
  9. Let the casserole rest for about 10 minutes before serving.

Notes

Drain hashbrowns well to avoid sogginess. Stir gently to keep potatoes intact. Tent with foil if top browns too quickly. Assemble a day ahead and refrigerate, adding crispy onions just before baking. Broil briefly for extra crunch if desired.

Nutrition

Keywords: hashbrown casserole, church potluck, crispy onion topping, comfort food, cheesy casserole, family gathering, easy casserole