Creamy Cheesy Hashbrown Casserole (Print View)

A creamy blend of hashbrowns and cheddar baked to golden perfection.

# Components:

→ Main

01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# Method:

01 - Set oven temperature to 350°F
02 - In a large mixing bowl, combine chopped onion, 1 cup cheddar cheese, salt, and black pepper
03 - Add sour cream and condensed cream of chicken soup to the bowl and mix until smooth
04 - Fold thawed hash browns and melted butter into the mixture until evenly coated
05 - Lightly grease a 9x11 inch baking dish with non-stick cooking spray
06 - Spread hash brown mixture evenly in the prepared baking dish
07 - Sprinkle remaining 1 cup cheddar cheese over the top
08 - Bake uncovered for 45 to 60 minutes until golden brown and bubbly
09 - Allow casserole to cool for 5 minutes before serving

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you spent hours in the kitchen.
  • This dish feeds a crowd without requiring you to hover over the stove the whole time.
  • The cheese-to-potato ratio is criminally good, and nobody will believe it started with frozen hash browns.
02 -
  • Thaw those hash browns completely and squeeze out any excess moisture before you start—wet potatoes lead to a watery, disappointing casserole.
  • Don't skip the 5-minute rest at the end; it transforms the casserole from soupy to perfectly set.
03 -
  • Use sharp cheddar instead of mild—the flavor is noticeably better and worth the small price difference.
  • If your casserole isn't bubbling around the edges by minute 50, bump the temperature up 10 degrees for the last 10 minutes; oven temperatures vary wildly.
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