Frozen defrosted hash browns make this cheesy hash brown casserole so easy to whip up. This casserole has crispy edges and a creamy, cheesy, tangy flavor that is delish!
Ingredients:
- 30 ounces of Frozen Hash Browns, thawed and drained of any excess liquid . (I drained the hash browns on a paper towel.)
- 1 stick of butter, melted
- 1 can of cream of mushroom soup (you can substitute cream of chicken, or cream of celery, whatever your preference is)
- 1 small onion, chopped finely
- 8 ounces seriously sharp cheddar cheese, shredded (can sub with your cheese preference of cheese, for example Colby Jack, Sharp Cheddar, etc.), divided in half, reserve some for topping.
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 cup of sour cream
Instructions:
- Preheat oven to 350°.
- Spray a 9” x 11” baking dish with your choice of nonstick spray.
- In a large bowl mix together hash brown, melted butter, cream soup, chopped onion, all but one cup of the shredded cheese, salt, pepper, and sour cream.
- Transfer mixture to the prepared baking pan.
- Bake 45 minutes covered with foil. After 45 minutes, remove foil and bake an additional 15 to 30 minutes, or until brown and bubbly and the hash brown potatoes are tender.
Enjoy!
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