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Easy Cheesy Hashbrown Casserole

A close-up, golden-brown slice of cheesy potato casserole with a bubbly, melted cheese topping.
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A simple, creamy hashbrown casserole recipe perfect for potlucks, holidays, or a comforting side dish.

Ingredients

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  • 1 (30 ounce) bag frozen shredded hashbrown potatoes, thawed
  • 1 cup sour cream
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 1/2 cup melted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, sour cream, cream of chicken soup, melted butter, half of the cheddar cheese, chopped onion, salt, and pepper. Mix until everything is well combined.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining half of the cheddar cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
  6. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute cream of mushroom soup for the cream of chicken soup.
  • You can prepare this dish the night before. Cover it tightly and refrigerate. Add about 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • Use freshly grated cheddar cheese for the best melting quality.

Nutrition

Find it online: https://flavorzine.com/easy-cheesy-potato-casserole-recipe/