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Hashbrown Casserole
This easy, cheesy hashbrown casserole takes only minutes to throw together, and is a favorite side dish for holiday dinners from Easter to Christmas and casual weeknight dinners alike. Total comfort food!
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Servings 8 to 10 servings
Calories 357 kcal
Ingredients
- 32 ounces frozen hashbrowns thawed
- ½ cup unsalted butter, melted
- 10.25 ounce can cream of chicken soup
- 16 ounces sour cream
- ½ cup finely chopped yellow onion about 1 small onion
- 8 ounces cheddar cheese shredded (about 2 cups)
- 1 teaspoon salt
- ½ teaspoon black pepper
Directions
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Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
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In a large bowl, stir together all of the ingredients until thoroughly combined.
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Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving.
Recipe Notes
- Want to make this hashbrown casserole without the condensed soup? Check out the recipe from The Chunky Chef.
- This casserole would lend itself to tons of modifications based on personal preferences - add bell peppers, ham, sausage, bacon, broccoli... so many options!
- Looking for a crockpot hashbrown casserole? I have one! The Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole is a huge favorite, especially for holiday mornings!
- You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.
Nutritional values are based on one serving
Nutrition Facts
Hashbrown Casserole
Amount Per Serving
Calories 357
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 72mg24%
Sodium 527mg23%
Potassium 532mg15%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 3g3%
Protein 9g18%
Vitamin A 910IU18%
Vitamin C 8.4mg10%
Calcium 227mg23%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.