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Ultra Creamy Easy Cheesy Hashbrown Casserole

A close-up serving of cheesy potato casserole with a bubbly, golden-brown cheese crust on a white plate.
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A simple, creamy hashbrown casserole perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hash browns, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crushed cornflakes (optional topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, melted butter, 3/4 cup of the cheddar cheese, chopped onion, salt, and pepper. Mix until everything is well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Bake for 45 minutes.
  5. Remove the dish from the oven. Sprinkle the remaining 1/4 cup of cheddar cheese and the crushed cornflakes (if using) over the top.
  6. Return to the oven and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the casserole is bubbly.
  7. Let stand for 5 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • For a richer flavor, use sharp cheddar cheese.
  • This casserole can be assembled the night before and refrigerated. Add 10 minutes to the initial baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://delishdreams.com/cheesy-potato-easy-creamy-casserole-recipe/