Hash Brown Casserole
A comforting and creamy casserole loaded with hash browns, cheese, and sour cream, perfect for any meal.
Ingredients
Casserole Ingredients
- 1 package 30 oz frozen hash brown potatoes Use diced hash browns for best results.
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup Can substitute with cream of mushroom for a vegetarian option.
- 2 cups shredded cheddar cheese Divided - 1 cup for mixing, 1 cup for topping.
- 1/2 cup onion, finely chopped Can use yellow or white onion.
- 1/2 cup butter, melted Ensure it is melted before mixing.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the frozen hash browns, sour cream, cream of chicken soup, chopped onion, and melted butter.
- Mix in 1 cup of shredded cheddar cheese, and season with salt and pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the casserole is hot and bubbly.
- Sprinkle the remaining cheddar cheese on top and return to the oven for an additional 5-10 minutes until the cheese is melted.
- Let it cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, bake at 350°F (175°C) until warm.