Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the frozen hash browns, cream of chicken soup, and sour cream. Fold gently until mixed.
- Add the shredded sharp cheddar cheese and diced onion to the mixture, distributing evenly throughout.
- Pour in the melted butter and season with salt and pepper to taste. Mix until all ingredients are well combined.
- Transfer the mixture to a 9x13 baking dish, spreading it evenly with a spatula.
- Bake for approximately 45 minutes, or until the top is golden brown and the edges are crispy.
- Remove from oven and let rest for about 5 minutes before serving.
Nutrition
Notes
For the best flavor, use sharp cheddar rather than mild cheddar cheese. The tanginess really makes this casserole special.
This casserole can be assembled the night before and refrigerated. Just add 5-10 minutes to the baking time if cooking from cold.
Leftovers can be stored in the refrigerator for up to 3 days and actually taste even better the next day. Reheat in a 325°F oven until warmed through.
For variations, try adding cooked bacon bits, diced ham, or browned sausage. You can also incorporate vegetables like broccoli or bell peppers for added nutrition and color.