Description
This comforting Hashbrown Casserole recipe features tender shredded potatoes baked in a creamy mixture of sour cream, cream of chicken soup, melted butter, and cheddar cheese, resulting in a golden, bubbling dish perfect for family gatherings or potlucks.
Ingredients
Units
Scale
Main Ingredients
- 32 ounces frozen hashbrowns, thawed
- 1/2 cup unsalted butter, melted
- 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)
- 8 ounces cheddar cheese, shredded (about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees F and grease a 9×13-inch baking dish to prevent sticking.
- Mix Ingredients: In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, full-fat sour cream, finely chopped yellow onion, shredded cheddar cheese, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 45 minutes until the casserole is golden brown and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. Optionally, garnish with chopped fresh parsley or chives for added color and flavor.
Notes
- Frozen Shredded Hashbrowns should be thawed before use for even baking; diced hashbrowns can also be used, but fresh potatoes are not recommended due to excess moisture.
- You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
- Full-fat plain Greek yogurt can replace sour cream as a healthier alternative.
- Cheddar cheese is classic, but feel free to use sharp or mild cheddar or other cheeses like mozzarella, gouda, Monterey Jack, or Colby.
- For a crunchy topping, add crushed cornflakes or Ritz crackers to turn this into traditional Funeral Potatoes.
- Stir in a 4-ounce can of green chiles to add a spicy southwest twist to the casserole.
- The casserole can be assembled ahead of time and refrigerated, covered, for up to 2 days before baking.
- Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- This casserole can be frozen before or after baking for up to 3 months; thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg
