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
Ingredients
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can (10.5 oz) 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan and set it aside for later.
- Mix Ingredients: In a large bowl, combine the thawed hash browns, sour cream, finely chopped onion, cream of chicken soup, 1 ½ cups of the shredded cheddar cheese, melted butter, salt, and black pepper. Mix everything thoroughly ensuring all ingredients are well incorporated. Taste the mixture and adjust seasoning with additional salt and pepper if needed.
- Bake Initial Layer: Spread the mixture evenly into the prepared baking dish and place it in the oven. Bake uncovered at 350°F for 45 minutes to allow the casserole to set and cook through.
- Add Cheese Topping and Finish Baking: Remove the casserole from the oven and evenly sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese topping is melted, golden, and bubbly.
Notes
- Ensure the hash browns are fully thawed before mixing to prevent excess moisture in the casserole.
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian option if desired.
- For a crispier top, broil the casserole for 2-3 minutes at the end, watching carefully to prevent burning.
- This casserole can be made a day ahead; refrigerate before baking and increase bake time by 10-15 minutes.
- Feel free to add cooked bacon, green onions, or diced bell peppers for extra flavor.
