Cheesy Hash Brown Casserole
A comforting recipe that works well for breakfast, brunch, or as a side dish for dinner is cheesy hash brown casserole.
Yield: 8
Materials
- 1 30 ounce bag Shredded Hash Brown Potatoes defrosted
- 4 tablespoons Butter melted
- 16 ounces Sour Cream
- 1 10½ ounce can Cream of Chicken Soup
- 2 cups Shredded Cheddar Cheese divided 1½ cups for the potato mixture and ½ cup for the top we used a combination of yellow and white cheddar cheese
- 1 teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Cooking Spray
- Chopped parsley green onions, or chives for garnish optional
Instructions
- Set oven temperature to 350°F.
- We use a 2-quart 10 x 8-inch baking dish, so we either coat it with cooking spray or delicately brush it with oil.
- In a large basin, melt the butter. After 30 seconds in the microwave, mix, and cook for an additional 10 seconds at a time until melted.
- Stir thoroughly to combine the frozen hash browns with the butter.
- Add the sour cream, cream of chicken soup, shredded cheese (one-quarter cup), black pepper, onion powder, and garlic powder after that. Mix well to blend.
- Using a rubber spatula, transfer the mixture to the casserole dish that has been buttered and level it out.
- Bake, uncovered, for 45 to 50 minutes, or until the edges are bubbling and heated.
- After taking the casserole dish out of the oven, sprinkle the leftover ½ cup of cheese on top. Bake until melted, about 15 minutes.
- Before serving, let the dish sit for approximately ten minutes. If preferred, garnish with finely chopped parsley, chives, or green onions, and savor.
Notes
- Refrigerating the bag of hash browns overnight is the most effective method of defrosting it. In case it spills, put it in a shallow pan.
- After defrosting, if the hash browns are still too moist, lay them in a colander or mesh strainer and gently press down to remove extra water. Next, use paper towels or a lint-free kitchen towel to pat them down.