Description
A warm and comforting cheesy hashbrown potato casserole that brings families together with its rich flavors and creamy goodness.
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 your oven to 350°F. Lightly grease a 13×9 inch pan and set it aside.
- In a large mixing bowl, combine the thawed hashbrowns, sour cream, finely chopped onion, cream of chicken soup, 1 ½ cups of shredded cheddar cheese, melted butter, salt, and black pepper.
- Mix the ingredients thoroughly. Taste the mixture to see if you need more salt or pepper.
- Spoon the mixture into the prepared pan, spreading it evenly.
- Bake uncovered in the preheated oven for 45 minutes.
- Remove it from the oven, sprinkle the remaining ½ cup of cheese on top, and return it to the oven for an additional 10 minutes until it’s golden and bubbly.
Notes
Use thawed hashbrowns for the best texture. Consider adding garlic powder or spices for extra flavor.
