Easy Hashbrown Casserole
Easy Hashbrown Casserole
Ingredients
For the Casserole
- 30 ounces shredded hash brown potatoes, thawed for approximately 1 hour
- 1 can cream of chicken soup
- 8 ounces sour cream
- 1 stick butter, melted
- 1 onion, whole, diced small
- 4 ounces shredded cheddar cheese
- 4 ounces shredded pepper jack cheese, or any preferred cheese
- Tony's seasoning, to taste
- garlic powder, to taste
- black pepper, to taste
For the Garnish (Optional)
- chives, chopped, as needed
- bacon bits, as needed
Instructions
- 1
Ensure your 30 ounce bag of shredded hash brown potatoes has been thawed for approximately 1 hour on the counter before beginning active preparation.
- 2
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 3
In a large mixing bowl, combine the thawed hash browns, one can of cream of chicken soup, 8 ounces of sour cream, the diced whole onion, 4 ounces of shredded cheddar cheese, and 4 ounces of shredded pepper jack cheese.
⏱️ 5 min
- 4
Melt one stick of butter and pour it into the hash brown mixture.
⏱️ 2 min
- 5
Season the mixture generously with Tony's seasoning, garlic powder, and black pepper to taste.
⏱️ 1 min - 6
Mix all ingredients thoroughly until well combined and evenly distributed.
⏱️ 3 min
- 7
Prepare a foil pan or a 9x13 inch baking dish. Washing the pan is sufficient; spraying with cooking spray is optional as the butter in the mixture usually prevents sticking.
⏱️ 1 min
- 8
Transfer the hash brown mixture into the prepared pan, spreading it out evenly.
⏱️ 1 min
- 9
Bake the casserole in the preheated oven for approximately 1 hour, or until bubbly and lightly golden brown.
⏱️ 60 min•🌡️ 375
- 10
After baking, carefully place the casserole under the broiler for 1 to 2 minutes to achieve a golden-brown and slightly crispy top. Watch carefully to prevent burning.
⏱️ 1 min
- 11
Remove from oven, garnish with chopped chives and bacon bits (if desired) before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Hashbrown Casserole
Ingredients
For the Casserole
- 30 ounces shredded hash brown potatoes, thawed for approximately 1 hour
- 1 can cream of chicken soup
- 8 ounces sour cream
- 1 stick butter, melted
- 1 onion, whole, diced small
- 4 ounces shredded cheddar cheese
- 4 ounces shredded pepper jack cheese, or any preferred cheese
- Tony's seasoning, to taste
- garlic powder, to taste
- black pepper, to taste
For the Garnish (Optional)
- chives, chopped, as needed
- bacon bits, as needed
Instructions
- 1
Ensure your 30 ounce bag of shredded hash brown potatoes has been thawed for approximately 1 hour on the counter before beginning active preparation.
- 2
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 3
In a large mixing bowl, combine the thawed hash browns, one can of cream of chicken soup, 8 ounces of sour cream, the diced whole onion, 4 ounces of shredded cheddar cheese, and 4 ounces of shredded pepper jack cheese.
⏱️ 5 min - 4
Melt one stick of butter and pour it into the hash brown mixture.
⏱️ 2 min - 5
Season the mixture generously with Tony's seasoning, garlic powder, and black pepper to taste.
⏱️ 1 min - 6
Mix all ingredients thoroughly until well combined and evenly distributed.
⏱️ 3 min - 7
Prepare a foil pan or a 9x13 inch baking dish. Washing the pan is sufficient; spraying with cooking spray is optional as the butter in the mixture usually prevents sticking.
⏱️ 1 min - 8
Transfer the hash brown mixture into the prepared pan, spreading it out evenly.
⏱️ 1 min - 9
Bake the casserole in the preheated oven for approximately 1 hour, or until bubbly and lightly golden brown.
⏱️ 60 min•🌡️ 375 - 10
After baking, carefully place the casserole under the broiler for 1 to 2 minutes to achieve a golden-brown and slightly crispy top. Watch carefully to prevent burning.
⏱️ 1 min - 11
Remove from oven, garnish with chopped chives and bacon bits (if desired) before serving hot.
⏱️ 2 min