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Cheesy Hashbrown Potato Casserole Photo

Cheesy Hashbrown Potato Casserole Recipe

Rebekah Garcia Kalinowski
Creamy, easy, cheesy hashbrown potato casserole with sour cream that’s so versatile it can be served for breakfast, lunch or dinner! We're in.
3 from 150 votes
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Breakfast
Servings 12
Calories 214 kcal

Ingredients
  

  • 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

Instructions
 

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

Nutrition

Calories: 214kcalCarbohydrates: 5gProtein: 6gFat: 19gSaturated Fat: 11gSodium: 501mg
Keyword Baked, Casseroles, Cheese, Easy, Party Food, Potatoes, Potlucks
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