Description
A comforting and easy-to-make cheesy hashbrown potato casserole, perfect for a crowd or a family meal. This dish combines thawed hash browns with sour cream, onion, cream of chicken soup, and cheddar cheese, then baked until golden and bubbly.
Ingredients
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can Cream Of Chicken Soup
- 2 cups Shredded Cheddar Cheese, divided
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 13×9 pan; set aside.
- In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper.
- Mix well and taste for additional salt and pepper if necessary.
- Spread into prepared pan and bake uncovered at 350°F for 45 minutes.
- Remove from oven and top with remaining ½ cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly.
Notes
- This casserole is a great side dish for breakfast, brunch, or dinner.
- For extra flavor, you can add cooked bacon bits or diced ham to the mixture.
- If you prefer a crispier topping, you can crush some cornflakes or potato chips and sprinkle them over the top before the final bake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American