Cheesy Hashbrown Casserole
This easy hashbrown casserole is creamy, cheesy, made with a handful of simple ingredients, and baked to golden, bubbly perfection. A family favorite for over 20 years, it’s the ultimate comfort food perfect for holidays, brunches, or potlucks.
12 people
Ingredients
- 30 oz Frozen Shredded Hashbrowns
- 1/2 cup Unsalted Butter melted
- 1 can Campbell's Cream of Chicken Soup
- 8 oz Shredded Cheddar Cheese
- 1/2 tsp Onion Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 375 degrees.
- Combine melted butter, chicken soup, salt, pepper, onion powder, and cheese in a large bowl.
- Mix in frozen hashbrowns.
- Add to a greased 9x13 baking dish and bake at 375 degrees for 45 minutes to 1 hour.
- Broil the dish for a couple of minutes at the end of baking for a crispier top.
Notes
-
- Use frozen hash browns straight from the bag. There's no need to thaw them! Be sure they aren’t clumped together so everything mixes evenly.
- You can substitute cream of cheddar soup for the cream of chicken for basically the same flavor profile.
- Swap in Monterey Jack, Colby, or a sharp cheddar blend for added flavor.
- Try adding cooked bacon, diced ham, chopped green onions, or red pepper flakes for a little twist.
- For a crispier top, broil the casserole for the last 2–3 minutes of baking.
- Mix everything together, cover with plastic wrap, and refrigerate up to 24 hours in advance. Add 5–10 minutes to the baking time if going from fridge to oven.
- If you're feeding a large crowd you can easily double (or triple) the recipe and bake it in a couple of dishes.
Nutrition
Serving: 1 cupCalories: 280kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 45mgSodium: 530mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!
