Creamy Cheesy Hashbrown Casserole
A comforting creamy casserole made with frozen hashbrowns, cheddar cheese, and a savory mixture of soup and sour cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bag Frozen Hashbrowns
- 1 can Cream of Chicken Soup
- 1 cup Sour Cream
- 2 cups Cheddar Cheese, shredded
- 1 Onion, diced
- 4 tablespoons Butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Combine the frozen hashbrowns, cream of chicken soup, sour cream, shredded cheese (reserve some for topping), diced onions, and melted butter in a large mixing bowl.
- Pour the hashbrown mixture into the prepared baking dish, spreading it out evenly and topping with remaining cheese.
- Bake for 45-50 minutes, until the top is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg