Grandma's Hash Brown Casserole
An eight-portion potato bake made with a 30-ounce bag of shredded hash browns, condensed soup, sour cream, and two cups of cheese.
Ingredients
Casserole
- 1 30-ounce bag frozen shredded hash brown potatoes thawed and drained
- 1 cup sour cream
- 1 10.5-ounce can condensed cream of chicken soup
- 2 cups Cheddar or Colby cheese shredded
- 1 medium onion finely chopped
- 1/4 cup butter melted
- 1 teaspoon salt or less to taste
- 1/2 teaspoon ground black pepper
- Cooking spray as needed for the baking dish
Instructions
Assemble and Bake
- Preheat to 350°F. Grease a 9-by-13-inch dish and drain the thawed hash browns.
- Stir sour cream, condensed soup, melted butter, salt to taste, and pepper together. Fold in potatoes, onion, and all 2 cups cheese; spread evenly in the dish.
- Bake uncovered for 45–50 minutes until bubbling, lightly golden, and tender in the center. Check that the center reaches 165°F.
- Rest for 5 minutes, then divide into 8 side servings.
Notes
- Refrigerate leftovers promptly and eat within 3–4 days.
- Rewarm covered portions to an internal temperature of 165°F.
- Freeze cooked portions for up to 2 months; thaw in the refrigerator.