Description
This delicious and creamy Hashbrown Casserole is a comforting baked dish featuring tender hashbrowns combined with sour cream, cheddar cheese, and cream of chicken soup, baked to golden perfection. It’s a perfect side dish for family dinners or potlucks, offering a rich, cheesy flavor with a crispy top.
Ingredients
Units
Scale
Main Ingredients
- 32 ounces frozen hashbrowns, thawed
- 1/2 cup (113 g) unsalted butter, melted
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream, full fat
- 1/2 cup (71 g) finely chopped yellow onion, about 1 small onion
- 8 ounces cheddar cheese, shredded (about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Ingredients: In a large bowl, combine the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped yellow onion, shredded cheddar cheese, salt, and black pepper. Stir well until all ingredients are evenly mixed.
- Bake the Casserole: Pour the mixture evenly into the prepared baking dish and bake in the preheated oven for 45 minutes, or until the casserole is golden brown and bubbling around the edges.
- Rest Before Serving: Remove the casserole from the oven and let it rest for 10 minutes. This allows it to set and makes serving easier.
- Garnish and Serve (Optional): Sprinkle with chopped fresh parsley or chives if desired for an extra burst of color and flavor, then serve warm.
Notes
- Frozen Shredded Hashbrowns – Thaw the hashbrowns to ensure even baking; diced hashbrowns can substitute if preferred. Avoid fresh potatoes to prevent excess moisture.
- Cream of Chicken Soup – Cream of mushroom soup is a suitable alternative.
- Sour Cream – Full-fat plain Greek yogurt can be used as a substitute.
- Cheddar Cheese – Use sharp or mild cheddar, or try mozzarella, gouda, Monterey Jack, or Colby for variation.
- Funeral Potatoes Variation – Top with crushed cornflakes or Ritz crackers before baking for added texture and taste.
- Spice Option – Add a 4-ounce can of green chiles to spice up the casserole with a southwestern flavor.
- Make-Ahead – Assemble the casserole in the baking dish, cover with plastic wrap, and refrigerate for up to 2 days before baking.
- Storage – Store baked leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing – The casserole can be frozen before or after baking by wrapping tightly with plastic wrap and foil; freeze up to 3 months, thaw in refrigerator before reheating or baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
