Hash Brown Casserole
This cheesy potato casserole brings comfort food vibes to your table with creamy textures and golden tops that make everyone happy.
Ingredients
- 2 pounds frozen shredded hashbrown potatoes
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided)
- 4 tablespoons butter melted
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup sour cream
Instructions
- Heat and prep: Turn your oven to 350°F and spray your baking dish so nothing sticks to it.
- Mix creamy base: Stir the melted butter, soup, and sour cream together until it's smooth and looks good.
- Add spices: Put in the onion powder, thyme, salt, and pepper - mix it all up really well.
- Fold in potatoes: Add the hashbrowns and most of the cheese until everything gets coated with the creamy stuff.
- Put in dish: Spread it all out evenly in your pan and smooth the top with your spoon.
- Top with cheese: Sprinkle the rest of the cheese on top because more cheese makes everything better, always.
- Bake it: Cook for 45-50 minutes until it's golden and bubbly, then let it cool down first.
Notes
- Thaw your frozen potatoes first and drain out all the extra water for the best results.
- Wait 5-10 minutes before cutting into it so it sets up nicely and doesn't fall apart.
- Keep leftovers covered in your fridge for up to 4 days - they reheat really well.
- Add bacon, ham, or veggies to make it your own special version that your family loves.
- Make it ahead by putting it together early, covering it up, and keeping it cold overnight.