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Creamy Hash Brown Casserole with Sour Cream

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A creamy, comforting hash brown casserole made with sour cream, cheddar cheese, and cream of chicken soup. Perfect for quick family meals and busy weeknights.

Ingredients

Scale
  • 4 cups frozen shredded hash browns, thawed and drained
  • 1 cup sour cream (full-fat preferred)
  • 2 cups shredded cheddar cheese (about 200g)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 4 tablespoons butter, melted
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder (optional)
  • Salt and pepper to taste
  • Frozen peas or green onions (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Thaw the frozen hash browns completely and squeeze out excess moisture using a clean kitchen towel or paper towels.
  3. In a large bowl, combine sour cream, condensed cream of chicken soup, melted butter, garlic powder, salt, and pepper. Stir until smooth and creamy.
  4. Stir in the finely chopped onion and 1 1/2 cups of shredded cheddar cheese into the creamy mixture.
  5. Gently fold in the drained hash browns. If using, fold in peas or green onions now.
  6. Spread the mixture evenly in a greased 9×13 inch baking dish and smooth the top with a spatula.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  8. Bake uncovered for 45–50 minutes until bubbly around the edges and golden brown on top. Tent with foil if browning too quickly.
  9. Let the casserole rest for 5–10 minutes before serving to set.

Notes

Drain thawed hash browns well to avoid sogginess. Let casserole rest after baking to firm up for easier slicing. Use freshly shredded sharp cheddar for best melt and flavor. Tent with foil if top browns too fast.

Nutrition

Keywords: hash brown casserole, sour cream casserole, cheesy casserole, easy family meals, comfort food, baked hash browns

Find it online: https://emmaoven.com/creamy-hash-brown-casserole-with-sour-cream-recipe-easy-and-perfect-for-family-meals/