Description
This creamy Hashbrown Casserole is a comforting and easy-to-make side dish perfect for brunches, holidays, and family dinners. Packed with shredded potatoes, cheddar cheese, sour cream, and a buttery golden finish, it’s a cheesy potato bake everyone will love.
Ingredients
1 (32 oz) frozen hashbrowns
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1 small onion, diced
1/2 cup melted butter
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine cream of chicken soup, sour cream, melted butter, diced onion, salt, and pepper.
3. Add in the frozen hashbrowns and mix well until everything is evenly coated.
4. Fold in the shredded cheddar cheese until fully combined.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake uncovered for 45 minutes or until hot and bubbly with a golden top.
7. Let rest for 5 to 10 minutes before serving.
Notes
Use freshly shredded potatoes if preferred, but rinse and dry well.
Add cooked bacon or diced ham for a meaty version.
Top with extra cheese or crushed crackers for added texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (based on 8 servings)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg