Cheesy Hash Brown Casserole
Cheesy Hashbrown Casserole is a great recipe for breakfast, brunch, as a side, dinner, or a potluck.
Servings: 12 people
Calories: 968kcal
Ingredients
- 32 oz. bag Shredded Hash Browns frozen
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Butter melted
- 1 (10.5 ounce can) Cream of Mushroom Soup
- 2 cups Sour Cream (16 ounces)
- 1 medium Onion diced
- 2 cups Cheddar Cheese shredded, divided
Instructions
- Take hashbrowns out of the freezer and allow to thaw slightly. Just enough so you can mix in with other ingredients.
- Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with non-stick cooking spray.
- In a large bowl, mix the sour cream, cream of mushroom soup, melted butter, salt, and pepper.
- Stir in the onion and 1 cup of the shredded cheese until everything is well combined.
- Fold in the hash browns so they're coated in all that creamy goodness.
- Spread the mixture evenly in the prepared dish.
- Sprinkle the remaining cheese over the top.
- Bake uncovered for 40–45 minutes, until bubbly and golden brown.Let it cool just a couple of minutes before serving.
Notes
- Thaw hashbrowns: Let the potatoes thaw slightly so they blend well with the other ingredients.
- Grease the pan: Spray the pan well before adding the mix.
- Extra Crunch: For added crunch, you could top the cheese with panko breadcrumbs, cornflakes, or buttery crackers tossed in butter. You may need to cover the dish for the last 10 minutes of baking to prevent the topping from browning too much.
- Allow to rest: Allow to sit for a few minutes before serving.
Nutrition
Calories: 968kcal | Carbohydrates: 164g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 590mg | Potassium: 2663mg | Fiber: 13g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 75mg | Calcium: 267mg | Iron: 9mg
