Description
This classic Hashbrown Casserole is a comforting, cheesy dish perfect for breakfast, brunch, or a hearty side. Made with thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, and cheddar cheese, it bakes to a golden brown, bubbly delight that’s easy to prepare and sure to please any crowd.
Ingredients
Units
Scale
Main Ingredients
- 32 ounces frozen hashbrowns, thawed
- 1/2 cup unsalted butter, melted (113 g)
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream, full fat
- 1/2 cup finely chopped yellow onion (about 1 small onion, 71 g)
- 8 ounces cheddar cheese, shredded (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.
- Mix Ingredients: In a large bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper. Stir thoroughly until all ingredients are evenly mixed.
- Transfer and Bake: Pour the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45 minutes or until the casserole is golden brown and bubbling around the edges.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. Optional: Sprinkle with chopped fresh parsley or chives for garnish and extra flavor.
Notes
- Frozen Shredded Hashbrowns should be thawed before baking to ensure even cooking; diced hashbrowns can also be used. Avoid fresh potatoes due to excess moisture.
- Cream of chicken soup can be substituted with cream of mushroom soup for a different flavor profile.
- Sour cream can be swapped with full-fat plain Greek yogurt as a healthy alternative.
- Cheddar cheese is traditional, but you may use sharp or mild cheddar. Other cheese options include mozzarella, gouda, Monterey Jack, or Colby.
- For extra crunch and flavor, top with crushed cornflakes or Ritz crackers to make it a “Funeral Potatoes” dish.
- Add a 4-ounce can of green chiles to spice it up and introduce a Southwest flair.
- You can assemble the casserole ahead of time, cover with plastic wrap, and refrigerate for up to 2 days before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole freezes well either before or after baking; wrap tightly with plastic and foil and freeze up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg
