Cheesy Hashbrown Casserole

by HomeCooking
Prep: 20m
Cook: 45m
vegetarian
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Ingredients
Servings:10
1tablespoonolive oil
1medium onion
2clovegarlic
30ozfrozen shredded hash brown potatoes
1cancondensed cheddar cheese soup
1 1/2cupsour cream
1/2cupbutter
1/2teaspoonsalt
1/2teaspoonblack pepper
2 1/2cupcheddar cheese
Nutrition Facts

Per serving

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Instructions
  1. 1

    Preheat and Prep

    Preheat your oven to 350°F. Grease or spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.

  1. 2

    Sauté the Onion and Garlic

    Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring a few times, until softened. Reduce the heat to low and add the minced garlic, stirring constantly for about 1 minute. Pull the pan off the heat and let it cool for a minute or two.

  2. 3

    Mix the Filling

    In a large mixing bowl, stir together the cooked onion and garlic, the thawed shredded hash brown potatoes, canned cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1½ cups of the shredded cheddar cheese until everything is well combined.

  3. 4

    Assemble and Bake

    Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake uncovered for 45–50 minutes, until the cheese is melted, bubbly, and the edges are golden. Let it rest a few minutes before serving.

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Cheesy Hashbrown Casserole

Created by: HomeCooking

Prep Time: 20m
Cook Time: 45m
Servings: 10

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 clove garlic
  • 30 oz frozen shredded hash brown potatoes
  • 1 can condensed cheddar cheese soup
  • 1 1/2 cup sour cream
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cup cheddar cheese

Instructions

  1. Preheat and PrepPreheat your oven to 350°F. Grease or spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.
  2. Sauté the Onion and GarlicHeat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring a few times, until softened. Reduce the heat to low and add the minced garlic, stirring constantly for about 1 minute. Pull the pan off the heat and let it cool for a minute or two.
  3. Mix the FillingIn a large mixing bowl, stir together the cooked onion and garlic, the thawed shredded hash brown potatoes, canned cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1½ cups of the shredded cheddar cheese until everything is well combined.
  4. Assemble and BakeSpread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake uncovered for 45–50 minutes, until the cheese is melted, bubbly, and the edges are golden. Let it rest a few minutes before serving.

Notes & Tips

This is the kind of dish that disappears fast at a potluck — don't say I didn't warn you. It's creamy and cheesy all the way through, with a little savory depth from the sautéed onion and garlic that most dump-and-bake casseroles miss. I always take that extra few minutes to cook the aromatics first, and I promise it makes a difference you can taste. Use a good sharp cheddar and grate it yourself if you can — it melts smoother and has way more flavor than the pre-shredded stuff. Thaw your hashbrowns in the fridge overnight if you're thinking ahead, or spread them on a baking sheet for a quick room-temp thaw. You can stir in some crumbled cooked bacon or diced ham to turn this into a hearty all-in-one side. Leftovers reheat beautifully in the microwave, and this freezes well too — so go ahead and make the full pan.