Easy and quick to put together, this hash brown potato casserole is great for parties, potluck dinners, buffets, or family dinners. You can assemble the day before, refrigerate it, and bake when you need it. Alternatively, you can bake it, freeze it, and reheat it. Use as a side dish or add meat, such as ham chunks, to make it a meal in one dish. The bacon is optional but highly recommended.
- 4 tablespoons (1/2 stick or 1/4 cup) butter (melted and at room temperature)
- 1 can cream of chicken soup (undiluted)
- 3/4 cup sour cream
- 1 egg (beaten)
- 1 1/2 teaspoons thyme (dried, crushed between your palms)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper (freshly ground)
- 2 cups cheddar cheese (fine-shredded, divided use)
- 1 package/24-ounce hash brown potatoes (frozen, break up any frozen clumps)
- 1 cup onion (chopped)
- 1 cup red bell pepper (diced and sweet)
- Optional: 4 slices bacon (cooked crisp and crumbled)
- Optional: 1 dash paprika
- Garnish: snipped chives
- Preheat oven to 350 F. Grease an 8 x 11-inch (or 10-inch square) shallow glass oven-proof casserole dish.
- In a large bowl, combine butter, chicken soup, sour cream, egg, thyme, kosher salt, and pepper. Mix well.
- To the soup mixture, add 1 cup of the Cheddar cheese, frozen hash brown potatoes, onion, red bell pepper, and optional bacon. Mix well. Pour into prepared casserole dish. Top with remaining cup of Cheddar cheese. Sprinkle top lightly with paprika.
- Bake uncovered for 1 hour and 15 minutes. Let rest for 15 minutes, then sprinkle with optional chives before serving.
Note: You can prepare this ahead of time and refrigerate until ready to bake. The baked dish may be frozen. Let thaw before reheating.
Suggested Related Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||17 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|