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Shredded Hashbrown Cheesy Potatoes in a Glass Dish

Shredded Hashbrown Cheesy Potatoes

The classic 7-ingredient cheesy potato casserole: frozen shredded hashbrowns mixed with cream of chicken soup, sharp cheddar, onion, sour cream and melted butter, baked until golden and bubbly. Perfect with steak, ribs or breakfast.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hashbrowns 1 bag, shredded not cubed
  • 10.5 oz cream of chicken soup 1 can
  • 2 cups shredded medium or sharp cheddar cheese
  • 1/2 cup onion diced
  • 3/4 cup light sour cream
  • 1/4 cup butter melted
  • diced green onions, salt and cracked pepper for the top

Method
 

  1. Dump the shredded hashbrowns into a large mixing bowl and stir in the cream of chicken soup.
  2. Add the cheddar and diced onion, then mix in the sour cream.
  3. Pour the melted butter over everything and stir until the hashbrowns are thoroughly coated.
  4. Spread into a greased baking dish and top with green onions, salt and pepper. Bake at 350°F for 1 hour until golden and bubbly.

Notes

Great alongside grilled steak or baby back ribs, or at breakfast with oven-cooked bacon.