Hashbrown Casserole
User Reviews
5
Hashbrown Casserole
Description
This casserole starts with melting butter in a baking dish and coating its surface. The mixture of sour cream, cream of chicken soup, and most of the shredded cheddar cheese is combined with finely chopped onion and seasonings, then folded into frozen shredded hash browns. The mixture is spread into the butter-coated dish and topped with the remaining cheese before baking.
As it bakes at 350°F for 45 to 50 minutes, the casserole becomes bubbly and the edges brown slightly, while the interior stays creamy with tender potato texture. The cheddar cheese imparts a savory sharpness balanced by the richness of the sour cream and soup.
This dish serves well as a hearty side for breakfast, brunch, or dinner. Variations include adding meats like shredded chicken or bacon for additional protein, swapping cheddar for other melty cheeses, or introducing heat with diced jalapeños.
Optional crunchy toppings such as panko, cornflakes, or crushed crackers tossed in melted butter lend texture contrast if added during the last minutes of baking covered by foil.
Ingredients
- ½ cup butter melted (113g, unsalted
- 2 cups sour cream (480g)
- 1 (10.5-ounce/298g) can cream of chicken soup
- 3 cups cheddar cheese divided (12 ounces/338g, shredded
- 1 small onion finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 (30-ounce/850g) bag hash brown potatoes frozen, shredded
Instructions
- Preheat the oven to 350°F. Pour the melted butter into a 9x13-inch baking dish and swirl to coat.
- In a large mixing bowl, stir together the sour cream, cream of chicken soup, 2 cups of shredded cheddar, onion, salt, and pepper. Fold in potatoes until well coated.
- Spoon the mixture into the prepared baking dish and sprinkle with the remaining cup of cheddar cheese.
- Bake for 45 to 50 minutes or until the casserole is bubbling and beginning to brown at the corners. Let cool for 15 minutes before serving.
Notes
- For extra crunch, sprinkle panko, crushed cornflakes, or buttered crushed crackers atop the casserole during the last 5-10 minutes of baking; cover with foil to prevent burning.
- Frozen cubed hashbrowns can substitute for shredded if preferred or more available.
- Cheddar cheese can be replaced by mozzarella, Monterey Jack, pepper jack, Gruyere, or provolone for different flavors.
- Enhance the casserole with cooked meats like shredded chicken, ham cubes, or bacon bits.
- Add diced jalapeños for a spicy kick to the classic recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 581mg | 24% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 253mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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