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
- 2 cups Shredded Cheddar Cheese, divided
- 1/4 cup Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a 13×9 inch baking pan with butter or non-stick spray to prevent sticking, then set aside.
- Combine Ingredients: In a large bowl, mix together the thawed hashbrowns, sour cream, finely chopped onion, cream of chicken soup, 1 ½ cups of shredded cheddar cheese, melted butter, salt, and black pepper. Stir well until all components are evenly incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble and Bake First Phase: Spread the mixture evenly into the prepared 13×9 inch baking pan. Place it uncovered in the preheated oven and bake for 45 minutes, allowing the casserole to cook through and develop a lightly golden top.
- Add Remaining Cheese and Finish Baking: Carefully remove the casserole from the oven, sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top, and return to the oven. Bake an additional 10 minutes until the cheese is melted, golden, and bubbly.
Notes
- For a vegetarian version, use cream of mushroom soup instead of cream of chicken soup.
- Make sure to fully thaw and drain excess moisture from the hashbrowns to avoid a watery casserole.
- This dish can be prepared a day in advance and baked before serving.
- Optional toppings like crispy bacon bits or chopped green onions can add extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
