Creamy Cheesy Hashbrown Casserole (Print Version)

Savory hashbrowns baked with cheddar and sour cream for a rich, golden, and satisfying side.

# What You'll Need:

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01 - 30 oz frozen hash browns, thawed
02 - 8 tablespoons unsalted butter, melted
03 - 10.75 oz condensed cream of chicken soup
04 - 1 small onion, finely chopped
05 - 2 cups shredded cheddar cheese, divided
06 - 1 cup sour cream
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 350°F
02 - In a large mixing bowl, combine chopped onion, 1 cup cheddar cheese, salt, and black pepper
03 - Add sour cream and condensed cream of chicken soup to the bowl and mix until smooth
04 - Fold thawed hash browns and melted butter into the mixture until evenly coated
05 - Lightly grease a 9x11 inch baking dish with non-stick cooking spray
06 - Spread hash brown mixture evenly in the prepared baking dish
07 - Sprinkle remaining 1 cup cheddar cheese over the top
08 - Bake uncovered for 45 to 60 minutes until golden brown and bubbly
09 - Let cool for 5 minutes before serving

# Expert Advice:

01 -
  • It tastes like the beloved Cracker Barrel version but costs a fraction of the price and comes together in your own kitchen.
  • The texture is pure comfort—crispy edges, creamy center, and enough cheese that nobody asks what's in it.
  • You can prep everything the night before and just bake it in the morning, which is basically magic on busy days.
02 -
  • Thawing the hash browns beforehand is non-negotiable—frozen ones release too much water as they cook and turn the casserole mushy instead of creamy.
  • Don't skip letting it rest those five minutes; it sounds unnecessary but it's the difference between a casserole you can serve neatly and one that falls apart on the plate.
03 -
  • If your casserole seems dry during baking, tent it loosely with foil for the last fifteen minutes—this traps steam and keeps everything creamy instead of risking the edges from getting too brown.
  • Finely chopping that onion makes all the difference in texture and flavor distribution; chunks of raw onion stand out unpleasantly, while minced onion becomes part of the sauce.
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