Hashbrown Casserole

 Cheesy Hashbrown Casserole recipe that’s perfect for breakfast, brunch, or a side dish!

Ingredients:

1 (30 oz) bag frozen hashbrowns, thawed

1 (10.5 oz) can cream of chicken soup

1 cup sour cream

2 cups shredded cheddar cheese

1/2 cup butter, melted

1/2 cup chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika (optional)

1/2 cup cooked and crumbled bacon (optional for extra flavor)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, onion, garlic powder, salt, pepper, and smoked paprika.

3. Stir in the hashbrowns, shredded cheese, and bacon (if using). Mix until well combined.

4. Spread the mixture evenly into the prepared baking dish.

5. Bake uncovered for 40-45 minutes, or until bubbly and golden brown on top.

6. Let it cool for a few minutes before serving.

Tips & Variations:

Extra Crunch: Add a topping of crushed Ritz crackers or French fried onions in the last 10 minutes of baking.

Protein Boost: Add diced ham or cooked sausage for a heartier dish.

Spicy Kick: Mix in diced jalapeños or a dash of hot sauce