Ingredients
32 oz (907g) frozen shredded hashbrowns, thawed and drained
10.5 oz (298g) can cream of chicken soup
16 oz (454g) sour cream
2 cups (226g) shredded sharp cheddar cheese
1/2 cup (113g) butter, melted
1/2 cup (75g) diced yellow onion
Salt and black pepper to taste
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups of the cheddar cheese, diced onion, and salt and pepper. Mix until everything is evenly coated.
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese on top.
Pour the melted butter evenly over the top of the casserole.
Bake for 45-55 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for a few minutes before serving.
Notes
For a crispy topping, you can mix 1 cup of crushed cornflakes with the melted butter and sprinkle it over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Side Dish, Breakfast
- Method: Baking
- Cuisine: American, Southern