Description
This Cheesy Potato Casserole is a comforting and delicious side dish perfect for holidays and family dinners. Made with thawed hash browns, sharp cheddar, and a creamy mixture of sour cream and cream of chicken soup, it’s baked until bubbly and golden. Optional crunchy cornflake topping adds a delightful texture contrast. Easy to prepare and crowd-pleasing, it fits perfectly into any American cuisine meal.
Ingredients
Scale
Main Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green onions or chives (optional)
Optional Topping
- 1 cup crushed cornflakes or buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the thawed hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, salt, black pepper, and chopped green onions if using. Stir well until all ingredients are thoroughly mixed.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish, smoothing the surface for even cooking.
- Prepare Optional Topping: If you want a crunchy topping, combine the crushed cornflakes or buttery crackers with 2 tablespoons of melted butter, then sprinkle evenly over the surface of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes. Bake until the casserole is hot throughout, bubbly around the edges, and has a golden-brown top.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly for a few minutes before serving to allow it to set and make serving easier.
Notes
- This casserole can be prepared ahead and refrigerated overnight; just add 5 to 10 extra minutes to the baking time when ready to cook.
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
- The optional cornflake or cracker topping adds texture but can be omitted if preferred.
