A creamy, cheesy potato casserole made with frozen hash browns, sour cream, and a buttery topping. Works for breakfast, dinner, potlucks, and holidays.
INGREDIENTS
Base
-
1 bag (30–32 oz) frozen shredded hash browns, thawed
-
1 can (10.5 oz) cream of chicken soup
-
1 ½ cups sour cream
-
½ cup unsalted butter, melted
-
1 ½ cups shredded cheddar cheese
-
½ small onion, finely minced
-
½ tsp salt
-
½ tsp black pepper
-
½ tsp garlic powder
Topping
-
2 cups crushed cornflakes or crushed Ritz crackers
-
¼ cup melted butter
INSTRUCTIONS
1. Preheat
Heat oven to 350°F (175°C).
Grease a 9×13 in dish.
2. Make the sauce
Stir together the soup, sour cream, melted butter, minced onion, salt, pepper, and garlic powder until smooth.
3. Add potatoes and cheese
Fold in thawed hash browns and cheddar. Mix until coated but do not mash.
4. Fill the dish
Spread mixture evenly in the pan.
5. Add topping
Mix crushed cornflakes or crackers with melted butter. Sprinkle over the top.
6. Bake
Bake 45–55 minutes until bubbling at the edges and lightly golden.
7. Rest
Let stand 10 minutes before cutting or scooping.
NOTES
-
Add 10 extra minutes if your hash browns are still very cold.
-
Refrigerate leftovers up to 4 days.
-
Make ahead: assemble without topping, refrigerate, add topping before baking.
- 2 lb. pkg. frozen hash brown potatoes, thawed
- 1/2 c. melted butter
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. chopped onion
- 2 cans cream of chicken soup
- 1 pt. sour cream
- 2 c. sharp Cheddar cheese, grated
- Bread crumbs
