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Easy Cheesy Hash Brown Casserole
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5 from 2 votes

Easy Cheesy Hash Brown Casserole

Easy Cheesy Hash Brown Casserole - the name says it all! Tasty hash browns combined with a creamy, cheesy sauce are baked to perfection. It only takes minutes to put this luscious casserole together. This makes a lot, so be prepared for amazing leftovers.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 478kcal
Author: Chula King

Ingredients

  • ¼ cup (2 ounces, ½ stick) unsalted butter
  • 1 cup minced onion (1 small onion)
  • 10 ½ ounce can condensed cream of chicken soup (See Tip 1)
  • 16 ounces sour cream (See Tip 2)
  • 6 slices bacon, cooked, drained and crumbled
  • ½ teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups (8 ounces) shredded Colby cheese (See Tip 3)
  • 30 ounce package of frozen hash browns (See Tip 4)
  • ¼ cup (4 Tablespoons) Panko bread crumbs (See Tip 5)
  • 2 Tablespoons unsalted butter for dotting on top of casserole

Instructions

  • Preheat oven to 350°F. Spray 9 x 13-inch casserole dish with non-stick spray. Set aside. (See Tip 6)
  • Melt ¼ cup of butter in a skillet over medium heat. Add minced onions and cook until onions are tender, about 5 minutes. Cool for 10 minutes.
  • Combine sour cream, soup, bacon, garlic powder, salt, pepper and cheese in a large bowl. Add frozen hash browns; stir to combine. (See Tip 7)
  • Transfer to prepared casserole dish. Top with Panko bread crumbs and dot with butter. May be made in advance up to this point
  • Bake in preheated 350°F oven for 45 minutes or until bubbly and golden brown on the top.
  • Yield: 8 servings. (See Tip 8)

Notes

  1. You can use cream of mushroom or cream of potato soup in place of the cream of chicken soup.
  2. I used light sour cream, but you could definitely use full-fat sour cream in this dish.
  3. Feel free to use shredded Cheddar cheese in place of the Colby cheese.
  4. The frozen hash browns used to come in a 32-ounce package. Somewhere along the way, the manufacturer reduced the amount to 30-ounces. 
  5. I like the crunch of Panko bread crumbs on this casserole. However, you could also use crushed Ritz crackers or regular plain bread crumbs.
  6. This makes a lot. Therefore, I actually divide the hash brown mixture between two casserole dishes and freeze the second one for a later meal.
  7. It's not necessary to thaw the hash browns before adding them to the sauce. 
  8. Leftovers, if any are equally amazing. I generally just heat the leftovers for several minutes in the microwave. However, you could also re-heat them in a 350°F oven for 15 minutes, or until fully heated.

Nutrition

Calories: 478kcal | Carbohydrates: 31g | Protein: 15g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 815mg | Potassium: 631mg | Fiber: 2g | Sugar: 1g | Vitamin A: 943IU | Vitamin C: 11mg | Calcium: 331mg | Iron: 2mg