Description
A straightforward recipe for a baked hashbrown casserole using cream of chicken soup.
Ingredients
Scale
- 1 bag (30 ounces) frozen shredded hashbrown potatoes, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, mix the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, chopped onion, salt, and pepper. Stir until everything is combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Pour the melted butter over the top of the casserole mixture.
- Bake for 45 to 55 minutes, or until the top is golden brown and the casserole is heated through.
- Let it stand for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if desired.
- For a crispier top, sprinkle an extra 1/2 cup of cheese on top during the last 10 minutes of baking.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 24
- Fiber: 2
- Protein: 9
- Cholesterol: 55