Hashbrown Casserole
A creamy and cheesy Hashbrown Casserole, perfect for breakfast or brunch.
Equipment
- oven
- baking dish
- large bowl
- whisk
Ingredients
- 1 teaspoon unsalted butter at room temperature
- 1 can (10.25 oz) cream of chicken or cream of cheddar soup
- 16 ounces sour cream (2 cups)
- 1 large egg
- 32 ounces frozen hash browns thawed
- ½ large yellow onion grated (about ½ cup)
- 8 ounces cheddar cheese grated (about 2 cups), divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with 1 teaspoon room temperature unsalted butter.
- Place 1 (10.25) can cream of chicken or cream of cheddar soup, 16 ounces sour cream, and 1 large egg in a large bowl and whisk until smooth.
- Add 32 ounces thawed hash browns, ½ large grated yellow onion, and half of the grated cheddar cheese (about 1 cup) and stir until well combined.
- Pour the hash brown mixture into the baking dish and smooth into an even layer. Sprinkle with the remaining grated cheddar cheese (about 1 cup).
- Bake until the edges are crisp and the top is beginning to brown, about 45 minutes.
- Remove the casserole from the oven and let cool for 10 minutes. Sprinkle with ¼ teaspoon ground black pepper, cut into squares, and serve hot.
Notes
Hash browns should be thawed before using in the recipe.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg
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