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Cheesy Hashbrown Casserole
My cheesy hashbrown casserole recipe is cheesy, creamy, bursting with potatoes, and ridiculously easy to make with just 6 ingredients.
Prep Time
10
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Breakfast, Side Dish
Cuisine:
American
Keyword:
casserole, cheese, hash browns, potatoes
Servings:
10
Ingredients
30
oz
frozen shredded hashbrowns
1
10.5-oz can
cream of chicken soup
1
cup
milk (any type)
1/2
onion, chopped
2
cups
shredded cheddar cheese
8
oz
sour cream
Instructions
Preheat oven to 350 degrees F and spray a 9x13 casserole dish with nonstick spray.
While still in the bag, break apart the frozen hash browns.
30 oz frozen shredded hashbrowns
In a large bowl, put the onion, 1 cup of cheese, milk, cream of chicken soup, and sour cream, and stir to combine.
1 10.5-oz can cream of chicken soup,
1 cup milk (any type),
1/2 onion, chopped,
2 cups shredded cheddar cheese,
8 oz sour cream
Add the hashbrowns to the bowl as well. Stir them up to evenly coat.
30 oz frozen shredded hashbrowns
Pour into the prepared dish and top with the remaining shredded cheese.
2 cups shredded cheddar cheese
Cover with foil and bake in the oven for 45-50 minutes.
Remove the foil and bake for 5-10 minutes more until the cheese is a bit brown.