Hashbrown Casserole Recipe
Hashbrown Casserole Recipe - A cheesy potato side dish that comes together in a snap! Perfect to serve when entertaining and a staple on the holiday table!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 2 pounds frozen diced or shredded potatoes
- 3 cups cheddar cheese grated
- 1 1/2 cups homemade cream of chicken soup or 1 10-ounce can storebought
- 2 cups sour cream
- 6 tablespoons butter melted
- 1 bunch green onions sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray.
Stir together the diced potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and garlic in a large mixing bowl. Spread into the prepared baking dish.
Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted.
Prepare hashbrown casserole without baking, cover tightly and store in the refrigerator for up to 3 days. To serve, bake as directed and serve.
Prepare hashbrown casserole without baking, store in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then bake as directed and serve.
Serving: 0.5cup | Calories: 301kcal | Carbohydrates: 15g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 466mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 6.9mg | Calcium: 257mg | Iron: 1mg