Made with shredded potatoes, simple seasoning, condensed soup, and 2 kinds of cheese, this ridiculously easy cheesy hashbrown casserole recipe is a budget-friendly side dish that is simple to make and a hit with every crowd!
1(10.5-ounce) cancream of chicken soupor cream of cheese soup
1pintsour cream
1cupgrated Colby jack cheese, divided
1cupgrated cheddar cheese, divided
½teaspoononion powder
¼teaspoonKosher salt
¼teaspoonground black pepper
Instructions
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.
In a large bowl, stir together hashbrowns, butter, cream of chicken soup, sour cream, 3/4 cup Colby jack, 3/4 cup cheddar cheese, onion powder, salt, and pepper.
Spread evenly into the baking dish and top with the remaining 1/4 cup Colby jack and 1/4 cup cheddar cheese.
Bake 45 to 55 minutes, or until bubbly and cheese is melted.
Notes
Variations:
Add ham, chicken, or ground beef for a heartier dish.
Add in some vegetable such as broccoli, peas, bell peppers or mushrooms.
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to get crispy.