Easy French Onion Hashbrown Casserole (Print version)
A creamy, cheesy hashbrown casserole with French onion dip, bacon, and a crisp buttery cracker topping.
# Ingredients:
For the casserole
01 -
1 bag (32 oz / 900 g) frozen cubed or shredded hashbrowns, thawed
02 -
1 tub (16 oz / 450 g) prepared French onion dip
03 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
04 -
4 tablespoons (56 g) unsalted butter, melted
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon garlic powder
08 -
2 teaspoons dried minced onion
09 -
2 cups (225 g) shredded white cheddar cheese
10 -
1/2 cup (60 g) cooked crumbled bacon
For the topping
11 -
2 cups (90 g) crushed buttery round crackers
12 -
4 tablespoons (56 g) unsalted butter, melted
13 -
2 tablespoons sliced green onions, optional garnish
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, stir together the French onion dip, cream of chicken soup, 4 tablespoons melted butter, salt, pepper, garlic powder, and dried minced onion until smooth.
03 -
Fold in the thawed hashbrowns, shredded white cheddar, and crumbled bacon until evenly coated.
04 -
Spread the mixture evenly into the prepared baking dish and smooth the top without packing it too tightly.
05 -
Stir the crushed crackers with the remaining 4 tablespoons melted butter. Sprinkle the crumbs evenly over the casserole.
06 -
Bake uncovered for 50-60 minutes, until the edges are bubbling and the topping is golden brown. Rest for 10 minutes, then garnish with green onions if using.
# Good to know:
01 -
Thaw hashbrowns fully and blot away extra moisture for the creamiest texture.
02 -
Assemble up to 24 hours ahead without the cracker topping.
03 -
Leftovers keep refrigerated for 3-4 days.