Hashbrown Casserole – My Recipes

Servings12 servings
Author: John Kanell – Preppy Kitchen
Notes
For an extra crunchy texture, you can add some panko breadcrumbs, cornflakes, or crushed Ritz crackers tossed in melted butter over the cheese. However, you’ll have to cover the baking dish with foil until the last 5 to 10 minutes to ensure the crunchy toppings don’t burn.

You can use frozen cubed hashbrowns if you can’t find shredded hashbrowns.

If you’re not a fan of cheddar cheese, you can use any type of melty cheese in its place, such as mozzarella, Monterey Jack, pepper jack, Gruyere, and provolone.
You can add some meat to this hashbrown casserole, such as shredded chicken, cubed ham, or crumbled bacon bits.Add some heat to this old-fashioned hashbrown casserole by adding some diced jalapeños.
Equipment
9×13″ casserole dish
Ingredients
½ cup unsalted butter melted (113g)
2 cups sour cream (480g)
1 (10.5-ounce/298g) can cream of chicken soup
3 cups shredded cheddar cheese divided (12 ounces/338g)
1 small onion finely chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (30-ounce/850g) bag frozen shredded hash brown potatoes
Instructions
Preheat the oven to 350°F. Pour the melted butter into a 9×13-inch baking dish and swirl to coat.
In a large mixing bowl, stir together the sour cream, cream of chicken soup, 2 cups of shredded cheddar, onion, salt, and pepper. Fold in potatoes until well coated.
Spoon the mixture into the prepared baking dish and sprinkle with the remaining cup of cheddar cheese.
Bake for 45 to 50 minutes or until the casserole is bubbling and beginning to brown at the corners. Let cool for 15 minutes before serving.