This easy hashbrown casserole is a simple and delicious dish perfect for breakfast or dinner. Packed with cheesy goodness and soft potatoes in every flavorful bite, this is a comforting dish the whole family will enjoy!
Preheat the oven to 350 degrees F and grease the inside of a 9x13 baking dish, set it aside.
In a large mixing bowl combine the hashbrowns, sour cream, onion, cream of mushroom, milk, half of the cheese, and your meat (if using) until well blended.
Pour into your prepared baking dish and then top with the remaining shredded cheese.
Slice the butter into 12 equal sized squares and arrange them onto the cheese in 4 rows of 3.
Cover the pan with foil and bake in the oven for 60 minutes.
Remove the foil and cook for an additional 10-15 minutes.
Allow to cool in the pan for about 5-10 minutes. This will help the casserole to set before serving, making it easier to dish up.
Serve warm.
Notes
Substitutions
If you want, you can replace the store-bought hashbrowns with homemade frozen hashbrowns. You will need 4 cups worth.
Cream of mushroom can be used in place of condensed chicken soup.
Half and Half or heavy cream can be used in place of the milk.
Sour cream can be replaced by plain unflavored Greek yogurt.
Recipe Tips
Make-ahead Instructions. Prep as directed and cover in foil. Place into fridge for up to 8 hours. Allow to rest on the counter in the morning as the oven preheats and then bake as directed. Note that the hashbrowns may cook up to 15 minutes faster this way so keep an eye on them.
Storage. Leftovers can be stored for up to 5 days in an airtight container in the fridge.