|Nutritional Guidelines (per serving)|
|Servings: 6 to 9|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This casserole is a wonderful addition to a holiday lunch, a special brunch, or a weeknight dinner for those who crave comfort food. With very little preparation and the convenience of frozen hashbrowns, our recipe is a great base for more elaborate dishes that you might want to concoct. Think of bacon bits, cubed ham, ground beef, chopped leftover turkey, or sunny side eggs on top. Use fresh or frozen vegetables to make a heartier casserole or leave as is for a simple but flavorful side dish.
Add a buttered bread crumb topping for some extra texture and crunch, or grate some Parmesan or Pecorino for an extra layer of salty tang. As you're using the oven, try to make a whole dinner without turning your stove on by serving our casserole with roasted chicken thighs, and some roasted cauliflower.
- 1 (30-ounce) package frozen shredded hash browns (thawed)
- 1 stick butter (or margarine, melted)
- 1 cup sour cream
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 tablespoon instant minced onion (or about 1/4 cup of a finely chopped onion)
- 2 cups sharp cheddar cheese (or Colby cheese, shredded)
Gather the ingredients.
Preheat the oven to 350 F. Butter a 9 x 13 x 2-inch baking pan.
In a large mixing bowl, combine the thawed hash browns with the melted butter.
Add the sour cream, condensed soup, onion, and cheese to the potatoes. Mix well until all of the ingredients are well combined.
Spoon the mixture into the prepared baking pan.
Bake uncovered in the preheated oven for 1 hour.
Serve hot and enjoy!
Additions to Your Casserole
Here are a few ideas for change-ups for our hashbrown casserole recipe:
- Breadcrumb topping: Toss one cup of fine soft bread crumbs with 2 tablespoons of melted butter, 2 tablespoons of chopped parsley, 1 minced clove of garlic, and salt and pepper to taste. Sprinkle the mixture over the hash brown potato casserole and bake as directed.
- Cereal Crunch: Toss 1/2 cup of crushed cornflakes with 1 tablespoon of melted butter, and salt and pepper to taste. Sprinkle over the potatoes and bake as directed.
- Creamy Switch: Use cream of celery or cream of mushroom soup in place of the cream of chicken.
- Cheesy Alternative: Use equal parts of American and cheddar cheeses or a cheddar jack blend.
- Vegan-Friendly: Use vegan margarine instead of butter. Replace the sour cream for vegan cream cheese, and use a vegan creamy soup (mushroom or celery) to replace the can of cream-of soup. If the mixture seems too soupy, add more potatoes. Sprinkle with vegan shredded cheese and bake as directed.
- Veggie: Add 1/2 cup of thawed frozen peas, 1/2 cup of thawed broccoli florets, and 2 cups of chopped fresh spinach. Mix well, pour in the baking dish, and bake as directed.
- Eggy Protein: Add 4 large eggs to the mixture but use only half of the canned soup. Use 1/2 pound of cubed ham, crunchy bacon bits, or any deli meat of your liking, and mix well before pouring the mixture in the baking dish and baking as directed. Grate Parmesan on top.