Description
This is a simple, creamy, and cheesy potato casserole using frozen hashbrowns, perfect for potlucks or holiday meals.
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
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese, divided
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, chopped onion, salt, and pepper. Mix until just combined.
- Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 45 to 55 minutes, or until the top is golden brown and the casserole is bubbly throughout.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can prepare this casserole the night before, cover it, and refrigerate. Add about 10 extra minutes to the baking time if cooking directly from the refrigerator.
- Substitute cream of mushroom soup for cream of chicken soup if you prefer.
- For extra flavor, add 1/2 cup of diced green chiles to the mixture.
- Prep Time: 10 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2
- Sodium: 550
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 8
- Cholesterol: 55