Description

This Cheesy Hashbrown Casserole is a comforting and delicious dish featuring crispy hashbrowns baked in a creamy mixture of sour cream, cream of chicken soup, and cheddar cheese. Perfect as a hearty breakfast side or a satisfying dinner option, this casserole is easy to prepare and bakes to golden, bubbly perfection.

Ingredients

Scale

Hashbrown Base

1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)

Creamy Mixture

2 cups Sour Cream
1 small Onion, finely chopped
1 can Cream Of Chicken Soup
1 teaspoon Salt
1/4 teaspoon Black Pepper

Cheese & Butter

2 cups Shredded Cheddar Cheese, divided
1/4 cup Butter, melted

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9 inch baking pan to prevent sticking, and set it aside while you prepare the casserole mixture.
Combine Ingredients: In a large mixing bowl, combine the thawed hash browns, sour cream, finely chopped onion, cream of chicken soup, 1½ cups of shredded cheddar cheese, melted butter, salt, and black pepper. Mix all ingredients thoroughly to ensure even distribution of flavors.
Adjust Seasonings: Taste the mixture and add additional salt and black pepper if necessary to suit your palate. This step ensures that the casserole is well-seasoned before baking.
Bake the Casserole: Spread the prepared mixture evenly into the greased 13×9 inch pan. Place the pan uncovered in the preheated oven and bake for 45 minutes, allowing the casserole to set and the flavors to meld.
Add Remaining Cheese and Finish Baking: After 45 minutes, remove the casserole from the oven and evenly sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted, golden, and bubbly.

Notes

For a crunchier top, you can broil the casserole for 1-2 minutes at the end instead of just baking.
Using cubed hash browns gives a slightly different texture compared to shredded; choose based on your preference.
This casserole can be prepared a day ahead; refrigerate before baking and extend baking time by a few minutes.
To make it vegetarian, substitute cream of chicken soup with cream of mushroom soup.
Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: cheesy hashbrown casserole, hashbrown casserole recipe, cheesy potato casserole, easy casserole, comfort food, baked potato dish