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Hashbrown Casserole Recipe

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★★★★★

5 from 70 reviews

This classic Hashbrown Casserole is a comforting and cheesy side dish made with crispy frozen shredded potatoes, melted butter, creamy soup, and sharp cheddar cheese. Perfectly baked until golden and bubbly, it’s an ideal addition to family dinners or holiday meals.

Ingredients

Scale

Potatoes and Seasonings

  • 30 oz Frozen Shredded Hashbrown Potatoes
  • 2 tsp Onion Powder
  • 1/2 tsp Dried Thyme (optional)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Cheese

  • 2 cups Cheddar Cheese, shredded (divided into 1 cup + 1 cup)

Other Ingredients

  • 1/2 cup Butter
  • 10.75 oz Cream of Chicken Soup (canned)
  • 1 cup Sour Cream

Instructions

  1. Preheat Oven: Preheat your oven to 350° Fahrenheit. Prepare a 13×9 inch baking dish by spraying it with non-stick cooking spray to prevent sticking, then set it aside.
  2. Mix Dry Ingredients: In a large bowl, combine the frozen shredded hashbrowns, onion powder, dried thyme if using, salt, pepper, and 1 cup of shredded cheddar cheese. Stir thoroughly to evenly distribute the seasonings and cheese.
  3. Melt Butter and Heat Soup: In a medium saucepan over medium-high heat, add the butter and cream of chicken soup. Stir occasionally until the butter has fully melted and the mixture is heated through. Remove from heat.
  4. Add Sour Cream: Off the heat, stir the sour cream into the butter and soup mixture until the mixture is smooth and creamy.
  5. Combine All Mixtures: Pour the warm soup mixture over the hashbrown mixture in the large bowl. Use a spatula or spoon to mix everything until well incorporated.
  6. Assemble Casserole: Transfer the combined mixture into the prepared baking dish. Spread it evenly, then sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
  7. Bake: Place the baking dish in the preheated oven and bake for 1 hour or until the casserole is hot throughout, bubbly around the edges, and the cheese on top is melted and lightly golden.
  8. Serve: Remove from oven and let it rest briefly before serving immediately. Enjoy your warm, cheesy hashbrown casserole!

Notes

  • For a vegetarian option, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
  • Dried thyme adds a subtle earthy flavor but can be omitted if unavailable.
  • Make sure not to thaw the hashbrowns before mixing to maintain a good texture after baking.
  • You can add cooked and crumbled bacon or sautéed onions for added flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: hashbrown casserole, cheesy casserole, baked potatoes, side dish, comfort food, cheesy potatoes

Find it online: https://servedbynora.com/hashbrown-casserole-recipe/