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cheesy hashbrown casserole recipe

Comforting Cheesy Hashbrown Casserole

This irresistible Cheesy Hashbrown Casserole combines shredded potatoes with a rich, creamy blend of cheese, sour cream, and soup for the ultimate comfort food experience. With its golden, slightly crispy top and gooey interior, this effortless dish is guaranteed to disappear at any gathering.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces condensed cream of chicken soup
  • 1 dash onion flakes
  • 1 1/2 cups Velveeta cheese cut into chunks
  • Salt and pepper to taste
  • 16 ounces sour cream full-fat recommended
  • 24 ounces Simply Potatoes® Shredded Hash Browns or any frozen shredded hash browns, thawed
  • Cooking spray for greasing

Equipment

  • 9x13 baking dish
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9x13 baking dish thoroughly with cooking spray to prevent sticking.
  3. In a large mixing bowl, combine the shredded hash browns, sour cream, and condensed cream of chicken soup.
  4. Add the Velveeta cheese chunks and mix until all ingredients are well incorporated and evenly distributed.
  5. Transfer the mixture to your prepared baking dish, spreading it out in an even layer.
  6. Sprinkle onion flakes across the top, then season with salt and pepper to taste.
  7. Cover the dish with aluminum foil and bake for 1 hour.
  8. After 1 hour, remove the foil and continue baking for an additional 30 minutes until the top is golden and slightly crispy.
  9. Allow the casserole to rest for about 5 minutes before serving to help it set up for easier serving.

Notes

For a vegetarian version, substitute cream of mushroom or cream of celery soup for the cream of chicken soup. If you can't find Velveeta, you can use a combination of shredded cheddar and monterey jack cheeses instead, though the texture may be slightly different.
This casserole can be assembled up to 24 hours in advance and refrigerated before baking. If baking from cold, you may need to add 10-15 minutes to the covered baking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger amounts in the oven at 325°F until heated through.