Hashbrown Casserole
This delicious hashbrown casserole is a creamy and cheesy dish perfect for potlucks, family gatherings, or as a hearty side dish for any meal.
Ingredients
Main Ingredients
- 30 oz frozen hashbrowns These provide the perfect base for the dish.
- 2 cups shredded cheddar cheese For that gooey, melted goodness.
- 1 cup sour cream Which gives a creamy richness to the casserole.
- 1 can (10.5 oz) cream of chicken soup Essential for binding the ingredients together.
- 1/2 cup chopped onion To add flavor and a slight crunch.
- 1/4 cup melted butter For richness and to help achieve that golden crust.
- to taste salt and pepper Enhances the overall flavor profile.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). While the oven heats, gather all your ingredients.
Mixing
- In a large bowl, combine the frozen hashbrowns, shredded cheese, sour cream, cream of chicken soup, chopped onion, and melted butter. Stir until everything is evenly coated.
Seasoning
- Add salt and pepper according to your taste preferences.
Baking
- Transfer the mixture to a greased 9×13 inch baking dish. Smooth the top with a spatula for even cooking. Cover with aluminum foil and bake for 40 minutes.
- After 40 minutes, remove the foil and bake for an additional 20 minutes.
Cooling
- Once baked, let the casserole cool for 5-10 minutes before serving.
Notes
Consider healthier alternatives like using Greek yogurt instead of sour cream or adding vegetables for more nutrition. Leftover hashbrown casserole can be stored in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 20 minutes until warmed through.