Cheesy Hash Brown Casserole

A cheesy hash brown casserole is a comfort food dish that is perfect for breakfast, brunch, or as a dinner side dish.

Course Side Dish

Cuisine American

Keyword potato side dish, potatoes

Prep Time 5

Cook Time 1 5

Let it set 10

Total Time 1 20

Servings

Calories 400kcal

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

Preheat the oven to 350°F.
Spray a baking dish (we use a 2-quart 10 x 8 inch) lightly with cooking spray or rub a thin layer of oil.
Melt the butter in a large bowl. Microwave for 30 seconds, stir and continue heating 10 seconds at a time until melted.
Add the thawed hash browns and stir well to mix with the butter.
Next, add the sour cream, cream of chicken soup, 1½ cup shredded cheese, salt, onion powder, garlic powder, and black pepper. Stir well to combine.
Add the mixture to the greased casserole dish and use a rubber spatula to smooth it out.
Bake (uncovered) for 45-50 minutes until hot and bubbly around the edges.
Remove the casserole dish from the oven and top it with the remaining ½ cup of cheese. Bake for 15 minutes until melted.
Let the casserole set for about 10 minutes before serving. Garnish with chopped parsley, chives, or green onions, if desired, and enjoy.

The best way to defrost hash browns is to place the bag in the refrigerator overnight. Place it in a shallow pan just in case it leaks.
If the hash browns have excess moisture after defrosting place them in a mesh strainer or colander and gently press down to remove excess water. Then pat them with paper towels or a clean, lint-free kitchen towel.