Cheesy Hashbrown Casserole
A creamy, cheesy casserole that's easy to make, perfect for brunch or weeknight dinners. This dish is a crowd-pleaser and great for meal prep.
Ingredients
Potatoes
- 1 30 oz bag shredded frozen hashbrowns, thawed Thaw just enough to separate, avoid excess water.
Cheese
- 2 cups shredded cheddar cheese (or cheddar blend) Use full-fat for best creaminess.
Sauce
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream Use full-fat for best results.
Dairy / Fats
- 4 tbsp butter, melted
Veggies / Aromatics
- 1 small onion, finely diced (optional) Add for more flavor.
Spices
- 1 tsp salt Adjust to taste.
- 1/2 tsp black pepper
Optional Toppings
- Extra shredded cheese, chopped chives, or crispy fried onions For added flavor and presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
- In a large bowl, combine the thawed shredded hashbrowns, shredded cheese, cream of chicken soup, sour cream, and melted butter.
- Fold in the diced onion if using, mixing until evenly coated.
- Season the mixture with salt and pepper to taste, stirring gently.
Baking
- Spread the mixture into the prepared baking dish and smooth the top.
- Bake for 30–40 minutes, until the top is golden brown and bubbly; let rest a few minutes before serving.
Notes
Let the casserole rest 5–10 minutes before serving to firm up for cleaner slices. For a lighter option, use reduced-fat sour cream and try adding veggies like peas or bell pepper.