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Easy Cheesy Hashbrown Casserole

A serving of incredibly cheesy potato casserole showing long, gooey cheese pulls as it is lifted from the plate.
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A simple, creamy hashbrown casserole perfect as a side dish for potlucks or holidays.

Ingredients

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  • 1 (30 ounce) package frozen shredded hashbrown potatoes, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup butter, melted
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, half of the shredded cheese, melted butter, chopped onion, salt, and pepper. Mix until everything is just combined.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining half of the shredded cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and the casserole is bubbly throughout.
  6. 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 minutes to the baking time if baking directly from the refrigerator.
  • For extra flavor, substitute cream of chicken soup with cream of mushroom soup.
  • Use frozen hashbrowns that are not the crispy style; use the standard shredded type.

Nutrition

Find it online: https://epicureempire.com/cheesy-potato-casserole-recipe/