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A delicious hashbrown casserole served in a cozy family setting.

Hashbrown Casserole

A comforting and creamy Cheesy Hashbrown Casserole that's easy to prepare, perfect for family gatherings and busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 oz Frozen Shredded Hashbrown Potatoes The star of the dish—frozen hashbrowns save time while delivering that perfect texture.
  • 2 tsp Onion Powder Adds depth and flavor without the fuss of chopping fresh onions.
  • 1/2 tsp Dried Thyme Optional, adds a touch of earthiness.
  • 1/2 tsp Salt Essential for bringing out all the flavors in this dish.
  • 1/2 tsp Pepper Adds a slight kick that complements the creaminess.
  • 2 cups Cheddar Cheese, shredded This melty goodness is what makes the casserole so decadent and delicious.
  • 1/2 cup Butter Ensures a rich, velvety consistency.
  • 10.75 oz Cream of Chicken Soup, canned Acts as a binding agent, melding all the ingredients beautifully.
  • 1 cup Sour Cream Contributes creaminess and a tangy flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 13x9 baking dish with non-stick cooking spray and set it aside.
  2. In a large mixing bowl, combine the frozen hashbrowns, onion powder, dried thyme (if using), salt, pepper, and 1 cup of shredded cheddar cheese. Mix until evenly distributed.
  3. In a medium saucepan, melt the butter over medium-high heat. Add the cream of chicken soup, stirring until smooth. Remove from heat and mix in the sour cream.
  4. Pour the creamy mixture over the hashbrown mixture and stir until thoroughly incorporated.
  5. Transfer the combined mixture into the prepared baking dish, spreading it evenly. Top with the remaining 1 cup of cheddar cheese.
  6. Bake in the preheated oven for about 1 hour or until the casserole is hot and bubbly. Serve immediately.

Notes

For best results, use frozen hashbrowns and do not skip the cheese. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.