Cheesy Hashbrown Casserole
A warm and comforting side dish combining the creamy texture of sour cream, crunchy hash browns, and rich cheddar cheese. Perfect for gatherings and family dinners.
Ingredients
Main Ingredients
- 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
- 2 cups Sour Cream
- 1 small Onion, finely chopped
- 1 can Cream Of Chicken Soup Can substitute with cream of mushroom for a different taste.
- 2 cups Shredded Cheddar Cheese, divided Reserve ½ cup for topping.
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
Preparation and Baking
- Preheat the oven to 350°F. Lightly grease a 13×9 pan and set it aside.
- In a large bowl, combine the potatoes, sour cream, onion, cream soup, 1 ½ cups of cheese, melted butter, salt, and pepper.
- Mix everything well and taste for additional salt and pepper if needed.
- Spread the mixture into the prepared pan. Bake uncovered at 350°F for 45 minutes.
- Remove from the oven and top with the remaining ½ cup of cheese. Bake for an additional 10 minutes, or until it is golden and bubbly.
Notes
For serving, garnish with fresh herbs like parsley or chives. To store leftovers, let the casserole cool, then place in an airtight container and refrigerate for 3 to 4 days. It can also be frozen.