Cheesy Hashbrown Casserole
Frozen shredded hashbrowns baked with sour cream, soup, and cheddar until creamy and golden.
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
Ingredients
Main Ingredients
- 30 oz frozen shredded hashbrowns do not thaw
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1 cup sour cream full fat
- ½ cup unsalted butter melted
- 1 medium onion chopped
- 2 cup shredded sharp cheddar cheese divided
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and spray a 9 by 13 inch dish.
- Mix. Combine the hashbrowns, soup, sour cream, butter, and onion in a large bowl.
- Cheese. Stir in most of the cheddar and the pepper.
- Fill. Spread in the dish and sprinkle the reserved cheddar on top.
- Bake. Bake 45 to 55 minutes until bubbly and golden at the edges.
Notes
Substitutions: Cream of mushroom soup replaces the chicken soup.
Tips: Keep the hashbrowns frozen.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition is calculated for one serving.