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!

Course Side Dish

Cuisine American

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings to 10 servings

Calories 357

Author Michelle

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

US - Metric

Instructions

Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
In a large bowl, stir together all of the ingredients until thoroughly combined.
Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving.

Video

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