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6) Broccoli-Cheddar Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 2 cups frozen broccoli florets thawed and chopped
  • 1 cup sour cream
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup crushed cornflakes or breadcrumbs optional topping

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. In a large bowl combine hashbrowns, broccoli, sour cream, soup, 1½ cups cheese, milk, melted butter, garlic powder, salt, and pepper. Mix well.
  3. Spread mixture into prepared dish and smooth top.
  4. Sprinkle remaining 1/2 cup cheese and crushed cornflakes or breadcrumbs over casserole.
  5. Bake 35–40 minutes until top is golden and edges bubble. Let sit 5 minutes before serving.