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slice out of cheesy hashbrown casserole in pan
Created by: Lynette Rice

Cheesy Hashbrown Casserole


Course Casserole
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 12
12
This is my family's favorite casserole to make as a side dish!  Cheesy hashbrown casserole will soon be one of your favorites as well!  It's easy to make and absolutely delicious!

Ingredients
  

  • 30 oz Southern style hashbrowns thawed
  • 8 Tablespoons salted butter melted
  • 1 can cream of chicken soup
  • 1 Pint sour cream
  • 2 Cups sharp cheddar cheese shredded
  • 2 Tablespoons dried onions
  • 2 Cups potato chips crushed

Instructions

  • Preheat oven to 350˚F.  Melt butter and add to thawed hashbrowns in a large bowl.  Stir.
  • Add cream of chicken soup, sour cream, cheddar cheese and dry onions to hashbrowns.  Mix well.
  • Add to buttered 9x13 baking pan.  Top with crushed potato chips.
  • Bake in pre-heated 350˚F oven for 60 - 75 minutes or until the middle internal temperature reaches 160˚F and the edges are bubbly.

Notes

Make Ahead Directions:  Make as directed except leave the potato chips off the casserole until just before baking.  Can be store in the refrigerator for 24 hours before baking.
Freezer Directions:  Make as directed except leave off the potato chips.  Cover and store in the freezer up to 2 months.  Let thaw in the refrigerator for 24 hours.  Add potato chips and bake as directed.

Nutrition

Serving: 1cup | Calories: 315kcal | Carbohydrates: 25g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 405mg | Potassium: 462mg | Fiber: 2g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 10mg | Calcium: 189mg | Iron: 1mg

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