Description
A creamy and comforting hashbrown casserole made with thawed frozen hashbrowns, melted butter, cream of chicken soup, sour cream, onions, and cheddar cheese. Baked to golden brown perfection, this dish is perfect as a hearty side or a satisfying main course.
Ingredients
Units
Scale
Main Ingredients
- 32 ounces frozen hashbrowns, thawed
- 1/2 cup unsalted butter, melted (113 g)
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream, full fat
- 1/2 cup finely chopped yellow onion, about 1 small onion (71 g)
- 8 ounces cheddar cheese, shredded (about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large bowl, thoroughly stir together the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper until well combined.
- Bake: Pour the mixture into the prepared baking dish and bake in the preheated oven for 45 minutes, or until the casserole is golden brown and bubbling.
- Rest and Serve: Let the casserole rest for 10 minutes after baking to set. Optionally, sprinkle with chopped fresh parsley or chives before serving for added color and flavor.
Notes
- Frozen Shredded Hashbrowns should be thawed for even baking; diced hashbrowns can also be used. Avoid fresh potatoes due to excess moisture.
- Cream of Chicken Soup can be substituted with cream of mushroom soup for a different flavor.
- Sour Cream substitution: full-fat, plain Greek yogurt works well.
- Cheddar Cheese can be sharp or mild; other cheeses like mozzarella, gouda, Monterey Jack, or Colby can be used.
- Turn into Funeral Potatoes by adding a topping of crushed cornflakes or Ritz crackers for extra crunch.
- Spice it up by stirring in a 4-ounce can of green chiles for a southwestern twist.
- Make-Ahead option: Assemble in baking dish and refrigerate covered for up to 2 days before baking.
- Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: The casserole can be frozen before or after baking for up to 3 months; thaw in the refrigerator before reheating or baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg
