Hashbrown Casserole
A warm, creamy, and crowd-pleasing dish that transforms frozen potatoes into a cheesy bake, perfect for potlucks and leftovers.
Ingredients
Potatoes
- 1 bag 30 oz frozen hashbrowns (shredded) Use straight from the freezer for best texture.
Dairy & Sauce
- 2 cups shredded cheddar cheese Reserve 1/2 cup for topping.
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 4 tbsp butter, melted
Aromatics
- 1 small onion, finely chopped
Seasoning
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine frozen hashbrowns, 1 1/2 cups cheddar, cream of chicken soup, sour cream, melted butter, and chopped onion.
- Season with salt and pepper to taste, stirring until ingredients are evenly mixed.
Baking
- Transfer the mixture to the greased 9x13 inch baking dish, spreading it into an even layer.
- Sprinkle remaining cheddar over the top and bake in the preheated oven for 45–50 minutes, or until bubbly and golden brown on top.
- Let it cool for a few minutes before serving to set and make slicing easier.
Notes
Thawing: No need to fully thaw—use frozen hashbrowns straight from the bag for best texture. If the casserole seems dry, stir in a splash of milk before baking. Assemble and refrigerate up to 24 hours before baking. Slow-cooker version available.