Hashbrown Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
32 ounces frozen hashbrowns, thawed
02 -
½ cup unsalted butter, melted
03 -
1 (10.25 oz) can cream of chicken soup
04 -
16 ounces full-fat sour cream
05 -
½ cup finely chopped yellow onion (about 1 small onion)
06 -
8 ounces shredded cheddar cheese (about 2 cups)
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 -
In a large bowl, stir together hashbrowns, melted butter, cream of chicken soup, sour cream, onion, cheddar cheese, salt, and pepper until well combined.
03 -
Pour the mixture into the prepared baking dish and spread it out evenly.
04 -
Bake for 30 to 45 minutes, or until golden brown and bubbling. Let rest for 10 minutes before serving. Garnish with fresh parsley or chives if desired.
# Notes:
01 -
Use thawed frozen hashbrowns for even baking. Avoid fresh potatoes due to excess moisture.
02 -
Make it ahead and refrigerate up to 2 days before baking.
03 -
Turn into ‘Funeral Potatoes’ by adding a topping of crushed cornflakes or Ritz crackers.
04 -
For a spicy version, stir in a 4-ounce can of green chiles.
05 -
Freezes well before or after baking. Wrap tightly and freeze up to 3 months.