Ingredients
Scale
- 2 pounds frozen hashbrowns
- 2 cups freshly grated cheddar cheese (divided)
- 8 ounces sour cream
- 10 ounces cream of chicken soup
- 1/2 cup butter (melted)
- 1/2 cup onion (finely chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the frozen hashbrowns, 1 1/2 cups of cheddar cheese, sour cream, cream of chicken soup, melted butter, chopped onions, garlic powder, onion powder, salt, and pepper.
- Spread the mixture evenly into the greased baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake uncovered for 45 minutes, or until the casserole is golden and bubbly.
- Serve hot and enjoy!
Notes
- You can substitute plain Greek yogurt for sour cream for a healthier twist.
- Add crumbled bacon or cooked sausage for a heartier dish.
- Store leftovers in the refrigerator for up to 3 days, or freeze unbaked for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Breakfast, Brunch
- Method: Baked
- Cuisine: American
- Diet: Vegetarian