Description
If you’re searching for a comfort dish that’s creamy, cheesy, and effortlessly satisfying, this Hashbrown Casserole is exactly what you need. A perfect option for easy dinners, lazy brunches, or festive gatherings, this crowd-pleaser features tender shredded potatoes mixed with sour cream, cheddar cheese, and cream of chicken soup—then baked to bubbling, golden perfection. Ideal for meal prep or potlucks, it’s one of those reliable food ideas that delivers big flavor with minimal effort. Whether you serve it as a quick breakfast, an easy dinner, or a holiday side, this easy recipe will quickly become a family favorite.
Ingredients
2 pounds frozen shredded hashbrowns, thawed
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup unsalted butter, melted
1/2 cup diced onion
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine hashbrowns, cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and 1.5 cups of cheddar cheese.
3. Spread the mixture evenly in the prepared baking dish.
4. Top with the remaining 0.5 cup of cheddar cheese.
5. Bake uncovered for 45–50 minutes until golden and bubbly.
Notes
For extra crunch, sprinkle crushed cornflakes or Ritz crackers on top before baking.
You can prep this dish a day ahead and refrigerate overnight—just bake when ready.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg