Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my lattest obsessions. We make this casserole for brunch, for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do all the prep work and then it bakes for 45 minutes. Fast, easy, and delicious… just how I like it!

Cheesy, Creamy, Hashbrown Casserole {Serves 4-8}

Ingredients:

  • 1.10 – 2 LB Bag Frozen Hash Browns/Shredded Potato (best if thawed in the fridge overnight)
  • 1 (8 oz) Sharp Cheddar Cheese (shredded)
  • 3/4 Pint Sour Cream
  • 1 Stick Unsalted Butter (melted)
  • 1 Small Onion (finely chopped)
  • 1 (10.5 oz)  Can Cream Of Chicken Soup
  • Oil or Butter Spray
  • 1 tsp Salt
  • Pepper (abt 1/4 tsp)

061CD3FD-A3C2-4908-8506-4D0E1EE67BC2Directions:

1) Do the prep work first. Shred the cheese into a big bowl. Then add the  hash browns to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.

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2) Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spoon.

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3) Cover with foil and bake at 350 Degrees for 45 minutes or until golden brown on top. If it is not golden brown after 45 minutes, take off the foil and bake on 400 for a few minutes until you get a perfectly golden (not burned) top!

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4) Using a spatula cut into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10 to 15 minutes on 350 Degrees.

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