Hash Brown Casserole
A creamy, cheesy hash brown casserole that's perfect for potlucks and holiday brunches. Quick to assemble and a crowd-pleaser!
Ingredients
Main Ingredients
- 1 bag (30 oz) frozen hash browns Shredded or diced style both work
- 1 cup sour cream Plain or Greek yogurt as a higher-protein substitute
- 1 can (10.5 oz) cream of chicken soup Cream of mushroom or cream of celery also work
- 2 cups shredded cheddar cheese Sharp gives more flavor
- 1/2 cup chopped onion Yellow or sweet
- 1/4 cup melted butter
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the sour cream, cream of chicken soup, chopped onion, melted butter, and a pinch each of salt and pepper until smooth.
- Add the frozen hash browns and stir to coat them evenly. Fold in half (1 cup) of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheddar cheese evenly over the top.
Baking
- Bake for 45–50 minutes, or until the top is golden brown and the casserole is bubbling at the edges. If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.
- Let the casserole rest for 5–10 minutes before serving to help it set and make scooping easier.
Notes
For a lighter version, swap half the sour cream for plain Greek yogurt and use reduced-fat cheese. For a vegetarian option, choose a cream-of-mushroom soup or a labeled vegetarian cream soup.