Description
Make this simple, creamy, and cheesy potato casserole using frozen hashbrowns. It is a comforting side dish perfect for any gathering.
Ingredients
Scale
- 1 (30 ounce) bag frozen shredded hashbrown potatoes, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed cornflakes (optional topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, salt, and pepper. Mix until just combined.
- Stir in 3/4 cup of the shredded cheddar cheese into the potato mixture.
- Spread the mixture evenly into the prepared baking dish.
- If using, sprinkle the remaining 1/4 cup of cheddar cheese and the crushed cornflakes over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout 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.
- This casserole can be assembled the night before. Cover and refrigerate, then add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
- For extra flavor, add 1/2 cup of chopped onion to the potato mixture.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 60