Cheesy Hashbrown Casserole Recipe

This amazing cheesy potato casserole is a cinch to make with shredded frozen hashbrowns, onions, garlic, canned cheddar soup, sour cream, and butter. It will quickly become one of your favorite and most requested potato casseroles.

Course side

Cuisine American

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Prep Time 20

Cook Time 45

Servings servings

Calories 353kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
30 ounces frozen shredded hash brown potatoes thawed
1 (10½ ounces) can condensed Cheddar Cheese Soup
1½ cups sour cream
½ cup butter melted
½ teaspoon salt
½ teaspoon fresh ground black pepper
2½ cups shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees. Grease or spray a 9x13-inch casserole dish with nonstick cooking spray.
Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Remove the pan from the heat and let it cool for 1-2 minutes.
In a large bowl, stir together the cooked onions and garlic, thawed shredded potatoes, cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1½ cups of cheddar cheese. Spread the mixture into the prepared baking dish and top with the remaining cheddar cheese.
Bake for about 45-50 minutes, or until the cheese is melted and the edges are bubbly.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.
This casserole freezes well, both baked and unbaked. For already baked, freeze leftovers in individual portions or as a whole in freezer-safe containers for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.

Nutrition