Cheesy Hash Brown Casserole
Cheesy hash brown casserole is hot and bubbly and absolutely delicious. This side dish is just 6 ingredients and only takes 10 minutes to prep.
Yield: 8 -10 servings
Ingredients
- 32 oz. bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup
- ½ cup unsalted butter, melted
- 1 cup plain Greek yogurt or sour cream
- ½ cup finely chopped onion
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.
- In a large bowl, combine the hash browns, soup, butter, Greek yogurt, onion, salt, pepper and 1 ½ cups of the shredded cheese. Mix well.
- Spread the hash brown mixture into the baking dish. Top with the remaining ½ cup of cheese.
- Bake at 350 for 50-55 minutes, until hot and bubbly. Let sit for 5-10 minutes to set up before slicing.
Notes
Hash browns: Feel free to use a refrigerator package of hash browns or a frozen one. Just make sure it’s thawed completely if yours was frozen.
Soup: I use a condensed cream of chicken soup, but you could also use a cream of mushroom soup if you want (or to keep this vegetarian).
Butter: I always use unsalted butter so I can control the amount of sodium. If you only have salted butter, that’s fine, but reduce the amount of salt in the recipe to ¼ teaspoon.
Greek yogurt: A plain nonfat (or 5% fat) Greek yogurt works well, as does sour cream.
Cheese: I tend to stick with sharp cheddar cheese for this casserole, but you could certainly try making it with Monterey Jack cheese or a Mexican blend cheese if you’d like.
Topping ideas: Chopped fresh chives, sliced green onions, pickled jalapeños, hot sauce, diced avocado or guac, salsa or pico de gallo, etc.
Storing: Once cooled, the leftovers can be stored, covered, in the refrigerator for up to 5 days. Reheat individual portions in the microwave until hot.
Freezing: You can freeze the casserole before OR after it's baked. To freeze before baking, prepare the casserole and place in a freezer-safe container and cover tightly with foil. Label and date the casserole then freeze for up to 3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, adding 5-10 minutes to the bake time as needed. To freeze leftovers after baking, allow them to cool completely then transfer to a freezer safe container. Or wrap in foil and then place in a freezer bag. Label and date. Let thaw overnight in the refrigerator and then reheat.
Make ahead: You can assemble the casserole in advance. Cover with plastic wrap or foil and store in the refrigerator for up to a day. Remove from the fridge as you preheat the oven then bake as directed.
Video
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 30g | Protein: 10g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Cholesterol: 50mg | Sodium: 823mg | Fiber: 3g | Sugar: 2g
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