Description
A delightful and comforting dish featuring crispy hashbrowns and creamy cheese, perfect for gatherings or family dinners.
Ingredients
- 1 (30-ounce) bag frozen hashbrown potatoes
- 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 2 cups shredded cheddar cheese (plus more for topping)
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup melted butter
- 1/2 cup chopped green onions or chives for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the frozen hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups of cheddar cheese, chopped onion, garlic powder, salt, black pepper, and melted butter. Mix until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 45 to 50 minutes, or until bubbly and golden brown.
- Allow to cool slightly before serving. Garnish with chopped green onions or chives if desired.
Notes
Use frozen hashbrowns for convenience. For added creaminess, consider adding extra sour cream. Let the casserole rest before serving for easier cutting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American