Description
A creamy, cheesy hashbrown casserole made with frozen hashbrowns, sour cream, and cheddar cheese, baked to golden perfection and perfect for comforting family meals 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 full fat sour cream
- 1/2 cup finely chopped yellow onion (about 1 small onion)
- 8 ounces shredded cheddar cheese (about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch baking dish to prevent sticking.
- Combine ingredients: In a large bowl, thoroughly mix together the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and pepper until evenly combined.
- Bake the casserole: Pour the mixture into the prepared baking dish and bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbling around the edges.
- Rest before serving: Remove the casserole from the oven and let it rest for 10 minutes to set before serving. Optionally, garnish with chopped fresh parsley or chives for added color and flavor.
Notes
- Use thawed frozen shredded hashbrowns for even baking; diced hashbrowns work as well, but fresh potatoes are not recommended due to excess moisture.
- Substitute cream of chicken soup with cream of mushroom soup if preferred.
- Full-fat plain Greek yogurt can replace sour cream for a tangier, healthier alternative.
- Choose your cheese based on taste preference—sharp or mild cheddar works well; other cheeses like mozzarella, gouda, Monterey Jack, or Colby can also be used.
- For a crunchy topping, add crushed cornflakes or Ritz crackers before baking to make classic Funeral Potatoes.
- Add a 4-ounce can of green chiles for a spicy, southwest flavor twist.
- The casserole can be assembled ahead of time, covered, and refrigerated for up to 2 days before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the casserole before or after baking for up to 3 months; thaw in the refrigerator before reheating or baking.
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: 8 g
- Cholesterol: 55 mg
