Description
A creamy, cheesy, and comforting potato casserole that’s perfect as a side dish for family dinners, holidays, or potlucks.
Ingredients
Units
Scale
- 1 (32 oz) bag frozen hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- Salt and pepper to taste
- 1 1/2 cups crushed cornflakes (optional topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine thawed hash browns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper. Mix well.
- Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
- If using topping, mix crushed cornflakes with 2 tbsp melted butter and sprinkle over the casserole.
- Bake uncovered for 45–50 minutes, or until hot and bubbly and the top is golden brown.
- Let sit for a few minutes before serving.
Notes
- You can substitute cream of chicken soup with cream of mushroom for a vegetarian version.
- Freshly grated cheese melts better than pre-shredded varieties.
- Add cooked bacon or diced ham for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg