Description
A creamy and cheesy hashbrown casserole made with thawed frozen hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, and shredded cheddar cheese. This comforting dish bakes to a golden brown and bubbling finish, perfect for family gatherings or potlucks.
Ingredients
Units
Scale
Main Ingredients
- 32 ounces frozen hashbrowns, thawed
- 1/2 cup unsalted butter, melted (113 g)
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream, full fat
- 1/2 cup finely chopped yellow onion, about 1 small onion (71 g)
- 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, full-fat sour cream, finely chopped onion, shredded cheddar cheese, salt, and black pepper. Stir until all the ingredients are well integrated.
- Bake the Casserole: Pour the mixture evenly into the prepared baking dish. Place it in the oven and bake for 45 minutes or until the casserole is golden brown on top and bubbling around the edges.
- Rest before Serving: Remove the casserole from the oven and let it rest for 10 minutes to settle. Optionally, sprinkle with chopped fresh parsley or chives before serving to add color and freshness.
Notes
- Use thawed frozen shredded hashbrowns for even baking; diced hashbrowns work too, but avoid fresh potatoes due to excess moisture.
- Substitute cream of chicken soup with cream of mushroom soup for a different flavor profile.
- Sour cream can be replaced with full-fat, plain Greek yogurt if preferred.
- Cheddar cheese can be sharp or mild; alternatives like mozzarella, gouda, Monterey Jack, or Colby cheese can be used.
- To make Funeral Potatoes, add a topping of crushed cornflakes or Ritz crackers before baking for extra crunch.
- For a southwest twist, stir in a 4-ounce can of green chiles before baking.
- This casserole can be assembled ahead and refrigerated for up to 2 days before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze the casserole before or after baking for up to 3 months, wrapped tightly; thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
