Description
A creamy and cheesy hashbrown casserole that’s perfect as a comforting side dish or a hearty meal. This easy-to-make recipe combines thawed frozen hashbrowns with melted butter, cream of chicken soup, sour cream, onions, and cheddar cheese, baked until golden brown and bubbling.
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 full-fat sour cream
- 1/2 cup finely chopped yellow onion, about 1 small onion (71 g)
- 8 ounces shredded cheddar cheese, about 2 cups
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Set 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 thawed hashbrowns, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and black pepper. Stir everything until well incorporated and evenly mixed.
- Bake the casserole: Pour the mixture into the prepared baking dish. Bake in the preheated oven for 45 minutes or until the casserole is golden brown, bubbling, and cooked through.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes to set. Optionally, sprinkle with chopped fresh parsley or chives for added color and flavor before serving.
Notes
- Frozen Shredded Hashbrowns should be thawed to ensure even baking; diced hashbrowns can be used as an alternative, but fresh potatoes are not recommended due to excess moisture.
- Cream of mushroom soup can substitute cream of chicken soup for a vegetarian variation.
- Full-fat plain Greek yogurt is a suitable swap for sour cream.
- Cheddar cheese offers a classic flavor, but mozzarella, gouda, Monterey Jack, or Colby are great alternatives.
- To make Funeral Potatoes, top with crushed cornflakes or Ritz crackers before baking for texture.
- Add a 4-ounce can of green chiles for a spicy southwest twist.
- This casserole can be assembled ahead of time, covered, and refrigerated for up to 2 days before baking.
- Leftover casserole should be stored in an airtight container in the fridge and consumed within 4 days.
- The dish can be frozen before or after baking for up to 3 months; thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
