Hashbrown Casserole Recipe

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 10

This cheesy hashbrown casserole is easy to make with frozen hashbrown potatoes and loads of cheese. It's simple comfort food that is perfect for potlucks and parties!

Ingredients

1 (30-ounce) bag frozen shredded hash browns , thawed
6 Tablespoons unsalted butter , melted
1 (10.5-ounce) can cream of chicken soup or cream of cheese soup
1 pint sour cream
1 cup grated Colby jack cheese , divided
1 cup grated cheddar cheese , divided
½ teaspoon onion powder
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper

Instructions

Prep. Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.
Combine ingredients. In a large bowl, stir together 30 ounce thawed hashbrowns, 6 Tablespoons melted butter, 1 can cream of chicken soup, 1 pint sour cream, 3/4 cup Colby jack, 3/4 cup cheddar cheese, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Spread evenly into the baking dish. Then top with the remaining 1/4 cup Colby jack and 1/4 cup cheddar cheese.
Bake. 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.

Nutrition

Calories: 328kcal, Carbohydrates: 18g, Protein: 9g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 71mg, Sodium: 253mg, Potassium: 339mg, Fiber: 1g, Sugar: 2g, Vitamin A: 768IU, Vitamin C: 7mg, Calcium: 240mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.