Description
A creamy and cheesy hashbrown casserole that’s perfect for any meal.
Ingredients
Scale
- 2 pounds frozen hashbrowns
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper.
- Spread the mixture into a greased 9×13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake for 45 minutes until bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
- Can substitute cream of mushroom soup for a different flavor.
- Add cooked bacon or ham for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: hashbrown casserole, cheesy casserole, side dish