Cheesy Hashbrown Casserole
This easy Cheesy Hashbrown Casserole combines tender shredded potatoes with a creamy, cheesy sauce and bakes until hot and bubbly with golden cheese on top. It's an easy side dish for holidays, potlucks, brunch, or family dinner.
Servings 10
Ingredients
- 1 package shredded hash browns 30 ounces, thawed
- 1 can condensed cream of chicken soup 10.5 ounces
- 2 cups sour cream
- 1/2 cup unsalted butter melted
- 1/2 cup finely diced yellow onion
- 2 1/2 cups shredded sharp cheddar cheese divided
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, melted butter, onion, garlic powder, black pepper, salt, and 2 cups of the cheddar cheese.
- Add the thawed shredded hash browns and stir until the potatoes are evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
- Bake uncovered for 45–55 minutes, or until the casserole is hot and bubbling around the edges and the top is lightly golden.
- Let stand for 5–10 minutes before serving.
Notes
Thaw the potatoes: Thawed hash browns mix more evenly into the sauce and help the casserole cook consistently.
Cheese: Sharp cheddar gives the casserole plenty of flavor, but mild or medium cheddar can also be used.
Make ahead: Assemble the casserole, cover tightly, and refrigerate until ready to bake. Allow a little additional baking time if putting it into the oven cold.
