Description
This Creamy Breakfast Hashbrown Casserole with Sour Cream is the ultimate comfort food, combining golden hashbrowns, savory beef, and gooey cheese. Perfect for weekend brunches or cozy weeknight dinners, it’s sure to become a family favorite!
Ingredients
- Frozen Shredded Hashbrowns
- Sour Cream
- Cream of Chicken or Mushroom Soup
- Cooked Crumbled Beef Sausage or Ground Beef
- Shredded Cheese (sharp cheddar and Monterey Jack blend)
- Onion Powder
- Garlic Powder
- Milk
- Melted Butter
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the beef sausage or ground beef until fully browned and crumbled, draining any excess grease.
- In a very large mixing bowl, combine sour cream, cream of chicken (or mushroom) soup, milk, and melted butter. Add onion powder, garlic powder, salt, and black pepper, whisking until smooth.
- Add the frozen shredded hashbrowns, cooked and drained beef, and half of the shredded cheese (about 1.5 cups) to the creamy mixture. Gently fold until evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining shredded cheese (another 1.5 cups) generously over the top.
- Bake in the preheated oven for 50-60 minutes, until the top is golden brown and the cheese is bubbly. Cover loosely with foil if it browns too quickly.
- Let the casserole rest for 10-15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Do not thaw the hashbrowns before baking to prevent a mushy texture. Customize with veggies or spices as desired, and consider making it ahead of time for convenience.