Description
Soft, seasoned hash browns and tangy sour cream mingle with gooey cheddar beneath a crispy layer of buttery French fried onions. Baked until bubbling and golden, this creamy casserole brings cozy comfort to every gathering.
Ingredients
- 30 oz frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 cans condensed cream of chicken soup
- 1 package French onion soup mix
- 3 tablespoons butter melted
- 2 cups French fried onions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the hash browns, cheddar cheese, sour cream, cream of chicken soup, French onion soup mix, salt, and black pepper.
- Transfer the mixture into a greased 9×13-inch baking dish and spread it into an even layer.
- In a small bowl, toss half of the French fried onions with the melted butter until coated.
- Sprinkle the buttered onions evenly over the potato mixture.
- Bake for 40 to 45 minutes, or until the edges are bubbling and the top is golden brown.
- Remove from the oven, top with the remaining French fried onions, and bake for an additional 5 minutes to crisp.
Notes
- For extra crunch, broil the casserole for 1 to 2 minutes at the end.
- This dish can be assembled the night before and refrigerated until baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Substitute Greek yogurt for sour cream for a tangier flavor.