Cheesy Hashbrown Potato Casserole Recipe - Food Fanatic

Cheesy Hashbrown Potato Casserole Recipe

    12 Servings


  • 32 oz bag Frozen Hash Browns, thawed (cubed or shredded)
  • 2 cups Sour Cream, (16 ounces)
  • 1 small Onion, finely chopped
  • 1 can Cream Of Chicken Soup, cream of mushroom soup, cheese soup, or potato soup
  • 2 cups Shredded Cheddar Cheese, divided
  • 1/4 cup Butter, melted
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper


  1. Preheat oven to 350°F. Lightly grease a 13x9 pan; set aside.
  2. In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper.
  3. Mix well and taste for additional salt and pepper if necessary.
  4. Spread into prepared pan and bake uncovered at 350°F for 45 minutes.
  5. Remove from oven and top with remaining ½ cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly.


Cheesy hashbrown potato casserole photo