Description
This Hashbrown Casserole delivers warmth and comfort with tender shredded potatoes and a cheesy topping.
Ingredients
Scale
- 30 ounces frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream
- 0.5 cup unsalted butter, melted
- 0.5 cup finely chopped onion
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix melted butter, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Fold in 1.5 cups of cheddar cheese and chopped onion.
- Add thawed hashbrowns and gently mix until fully coated.
- Spread mixture evenly into the baking dish.
- Top with the remaining 0.5 cup of cheddar cheese.
- Bake uncovered for 45–50 minutes until the top is golden and bubbling.
- Let rest 5–10 minutes before slicing and serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 330
- Sugar: 1g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Hashbrown Casserole, Comfort Food, Cheesy Potatoes