Hashbrown Casserole

Name: Hashbrown Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 12

hashbrown casserole hashbrown casserole recipe

Ingredients

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½ cup unsalted butter (melted (113 grams))2 cups sour cream ((480 grams))1 (10.5-ounce 298 grams) can cream of chicken soup3 cups shredded cheddar cheese (divided (12 ounces 338 grams))1 small onion (finely chopped)1 teaspoon kosher salt1 teaspoon ground black pepper1 (30-ounce 850 grams) bag frozen shredded hash brown potatoes

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Instructions

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Step 1

Preheat the oven to 350°F. Pour the melted butter into a 9x13-inch baking dish and swirl to coat.

Step 2

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.

Step 3

Spoon the mixture into the prepared baking dish and sprinkle with the remaining cup of cheddar cheese.

Step 4

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.