This Hashbrown Casserole is just like the restaurants with a crispy top, and creamy, cheesy filling. Make it for breakfast or brunch or serve it as a side with lunch or dinner.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 10people
Calories: 289kcal
Ingredients
30ozfrozen hash brown potatoes shredded (1 bag)
1/4cupbuttermelted
1/2tspsalt
1/2tspground pepper
1/2cupyellow onionfinely chopped
10.75ozcondensed cream of chicken soup(1 can)
1cupsour cream
2cupscolby cheeseshredded
Instructions
Combine the the melted butter, salt, pepper, soup, sour cream in a large bowl. Mix in the hashbrowns, onions, and cheese and stir until evenly combined.
Grease 9x13 or large baking dish, then dollop the mixture in the dish evenly as possible. Do not spread in the dish or use the spoon to even out. You want the rough top so that it will get crispy and browned.
Bake the hashbrown casserole at 350˚F for 45 minutes. Then turn the oven to broil and cook for an additional 5-8 minutes or until the top is crispy and browned and the edges are bubbling.
Notes
To make ahead:
Assemble the casserole in the dish as directed, then refrigerate overnight. Bake as directed the next morning.
To save leftovers:
Place in an airtight container in the refrigerator for up to a week or freezer for up to a month.