Ingredients
Scale
- 3 to 4 cups frozen hashbrowns (cubed or shredded) — about half a standard 20 oz bag
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated (skip the pre-shredded if you can)
- 2 tablespoons melted butter
- ½ teaspoon garlic powder or onion powder (your call)
- ¼ teaspoon paprika (optional, if you want a little kick)
- 1 to 1½ cups crushed cornflakes or buttery cracker crumbs (for topping)
If you want to fancy it up, add:
- ½ cup cooked bacon bits
- 2 tablespoons chopped green onions
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or a casserole dish.
- In a large bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, grated cheddar, melted butter, garlic or onion powder, and paprika (if using).
- Stir everything together until it’s well mixed and looks like cheesy, creamy goodness.
- Scoop the mixture evenly into the greased muffin tins or spread it out in your casserole dish.
- Sprinkle the crushed cornflakes or cracker crumbs generously on top for that perfect crispy finish.
- Bake for about 30 minutes, or until the top is golden and the filling is bubbly.
- Let them cool for a few minutes before serving — nobody wants a scorched tongue!
That’s it. Serve warm and watch the pan go empty real fast.
Pro Tip: Want to Pioneer Woman it up? Toss in cooked bacon bits or green onions. Makes them fancy-ish.