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Hashbrown Casserole

Hashbrown casserole combines thawed shredded potatoes with sour cream, cheddar, and cream of chicken soup in a creamy, savory bake. It turns golden on top and bubbles around the edges, making it an easy side dish to prepare in a 9x13-inch baking dish.
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Prep Time 15 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 0.5 cup unsalted butter melted
  • 1 yellow onion small, finely diced
  • 2 cups sharp cheddar cheese shredded
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 bag (32 oz) hash browns frozen, shredded, thawed and patted dry

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the soup, sour cream, melted butter, onion, cheddar, salt, and pepper.
  4. Fold in the hash browns until evenly coated.
  5. Spread the mixture in the prepared dish.
  6. Bake for 50 to 60 minutes, until hot and bubbling around the edges and golden on top.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, thaw and pat the hash browns dry before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian version, use condensed cream of mushroom soup instead of cream of chicken soup.