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Easy Hash Brown Casserole Everyone Will Love

Easy Hash Brown Casserole Everyone Will Love

A creamy, cheesy hash brown casserole with tender potatoes, sour cream, onion, and a golden cheddar topping. It makes 10–12 servings in one 9-by-13-inch baking dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 1 package (30 ounces) Frozen shredded hash brown potatoes, thawed and drained
  • 1 can (10.5 to 10.75 ounces) Condensed cream of chicken soup, undiluted
  • 2 cups Sour cream
  • 1/2 cup Butter, melted
  • 1/2 cup Finely chopped onion
  • 2 cups Shredded cheddar cheese, divided
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Topping
  • 2 cups Lightly crushed cornflakes
  • 1/4 cup Butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch casserole dish. Thaw the hash browns completely, then drain or blot away excess moisture.
  2. In a large bowl, stir together the undiluted condensed cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, salt, pepper, and 1 1/2 cups of the cheddar cheese.
  3. Fold the thawed hash browns into the creamy mixture until the potatoes are evenly coated. Spread the mixture in the prepared baking dish and smooth the top.
  4. Sprinkle the remaining 1/2 cup cheddar over the casserole. If using the optional topping, mix the lightly crushed cornflakes with 1/4 cup melted butter and scatter them over the cheese.
  5. Bake the casserole uncovered for 45–50 minutes, until it is hot and bubbling in the center and golden on top. Let it stand for 5–10 minutes before serving.

Notes

For a make-ahead casserole, assemble, cover, and refrigerate for up to 24 hours. Add approximately 10–15 minutes to the baking time when baking directly from the refrigerator. Shredding cheddar from a block helps it melt smoothly.