Description
A creamy, cheesy, comforting hashbrown casserole that’s perfect for potlucks, holidays, brunches, and easy weeknight dinners.
Ingredients
- 32 oz frozen shredded hashbrowns, thawed
- 1½ cups sour cream
- 1 can (10.75 oz) cream of chicken soup
- ½ cup unsalted butter, melted
- ½ cup finely chopped yellow onion
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese (1 cup mixed in, 1 cup on top)
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a 9×13-inch casserole dish.
- Ensure hashbrowns are fully thawed and drain excess moisture if needed.
- In a large bowl, combine hashbrowns, 1 cup of cheddar, sour cream, melted butter, cream of chicken soup, onion, garlic, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared casserole dish.
- Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake uncovered for 45–55 minutes, until bubbly and lightly golden.
- Let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
For best results, thaw hashbrowns completely, use freshly shredded cheese, and bake uncovered to ensure a golden top.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American