Description
Make a simple, creamy, and cheesy hashbrown casserole that is perfect for potlucks, holidays, or a comforting family side dish.
Ingredients
Scale
- 2 lbs frozen shredded hash browns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese, divided
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed corn flakes (optional topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, half of the shredded cheese, chopped onion, salt, and pepper. Mix until everything is well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining half cup of shredded cheese over the top of the casserole.
- If using, mix the crushed corn flakes with 1 tablespoon of melted butter and sprinkle over the cheese layer.
- Bake for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
- For a richer flavor, use sharp cheddar cheese.
- This casserole can be assembled the day before and refrigerated. Add about 10 minutes to the baking time if baking directly from the refrigerator.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
- Cholesterol: 60