Need an easy side dish? This classic 4-ingredient hash brown potato casserole is cheesy, creamy, and completely effortless. Perfect for holidays or potlucks!
Course Main Course
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Servings 8
Calories 241kcal
Equipment
9×13 baking dish
Large mixing bowl
Rubber spatula
Cheese grater
Ingredients
1bagfrozen shredded hash browns (thawed)30 oz bag
1cupsour creamfull fat
1cancondensed cream of chicken soup10.5 oz can
2cupssharp cheddar cheesefreshly grated, divided
Instructions
Preheat the oven to 350°F and spray a 9x13-inch glass baking dish with nonstick cooking spray.
Thaw shredded hash browns and pat dry with paper towels to remove as much excess liquid as possible.
In a large mixing bowl, combine sour cream, condensed cream of chicken soup and 1 cup cheddar cheese. Mix until well combined.
Fold in the thawed hash browns until each potato is coated in the wet ingredients.
Spread mixture evenly into the prepared baking dish.
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the casserole.
Bake uncovered for 45 to 50 minutes, or until edges are bubbly and the top is deeply golden.
Allow the casserole to sit for 10 minutes before scooping and serving. Enjoy!