Ingredients
Scale
- 1 (30-ounce) bag frozen hashbrowns (thawed)
- 1 cup sour cream (you can substitute with Greek yogurt for a lighter option)
- 1 can (10.5 ounces) cream of chicken soup (or a Halal version if needed, like a vegetable-based cream soup)
- 1/2 cup melted butter
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional for garnish)
Ingredient Highlights
- Hashbrowns: The star of the casserole, providing that signature texture and taste. You can use frozen hashbrowns for convenience, or grate fresh potatoes if you prefer.
- Sour Cream: Adds creaminess and tang to the casserole, balancing the richness of the cheese and butter.
- Cream of Chicken Soup: The creamy base that helps bind the casserole together. You can use a vegetable-based cream soup for a vegetarian-friendly version.
- Sharp Cheddar Cheese: This cheese gives the casserole its bold flavor. The sharper the cheddar, the more pronounced the cheese taste.
- Butter: Adds richness and flavor to the dish, helping create a creamy texture.
Instructions
Prepare the Casserole Mixture
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the sour cream, cream of chicken soup (or vegetable soup), and melted butter. Stir well until the mixture is smooth and evenly combined.
- Season the Mixture: Add garlic powder, onion powder, salt, and pepper to taste. Mix until all the ingredients are fully incorporated.
Add the Hashbrowns and Cheese
- Add the Hashbrowns: Gently fold the thawed hashbrowns into the creamy mixture. Be careful not to break the hashbrowns, as you want to maintain their texture.
- Incorporate the Cheese: Stir in 2 cups of shredded sharp cheddar cheese. Save the remaining 1/2 cup of cheese for topping the casserole.
Assemble and Bake the Casserole
- Transfer to Baking Dish: Pour the hashbrown mixture into the prepared 9×13-inch baking dish. Spread it out evenly with a spatula, pressing it gently to ensure it fills the dish evenly.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole for a cheesy, golden crust.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly.
- Cool and Garnish: Allow the casserole to cool for 5 minutes before serving. Garnish with chopped green onions if desired.
Serve and Enjoy
- Cut into Portions: Once it has cooled slightly, cut the casserole into squares or rectangles. Serve as a side dish with your favorite main courses, or enjoy it as a standalone meal with a side salad.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 8
- Calories: 300
- Fat: 22g
- Carbohydrates: 20g
- Protein: 8g