Ingredients
- 32 ounces (900g) frozen shredded hash brown potatoes
- 16 ounces (450g) sour cream, full-fat
- 8 tablespoons (113g) unsalted butter, melted
- 2 cups (200g) shredded sharp cheddar cheese
- 4–5 stalks green onions, sliced
- 10.5 ounces (298g) condensed cream of chicken soup (low sodium optional)
- Salt and pepper, to taste
- 2 cups (60g) French fried onions
- Optional: ½ cup bacon bits
- Optional: ½ teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C). Prepare frozen hash browns (no need to thaw), slice green onions, and shred cheese if not pre-shredded.
- In a large mixing bowl, combine frozen hash browns, sour cream, melted butter, condensed cream of chicken soup, shredded cheddar cheese, and sliced green onions. Add salt, pepper, and garlic powder if using. Stir until evenly coated and creamy but not soupy.
- Spread the potato mixture evenly in a greased 9×13-inch baking dish. Smooth the top with a spatula.
- Sprinkle French fried onions generously over the top. If using bacon bits, mix them with the onions or sprinkle separately.
- Bake uncovered for 40-45 minutes until edges are bubbly and topping is golden brown. Tent with foil if onions brown too quickly.
- Remove from oven and let rest for 5 minutes before serving. Garnish with extra green onions if desired.
Notes
[‘Do not thaw the hash browns to avoid watery casserole.’, ‘Use real unsalted butter for best richness and crispy topping.’, ‘Freshly shred cheddar cheese for better melting and texture.’, ‘Let casserole rest 5-10 minutes before serving to firm up.’, ‘Try crushed Ritz crackers or panko breadcrumbs as alternative toppings.’, ‘Make ahead by assembling the day before and baking before serving.’, ‘For gluten-free, substitute French fried onions with gluten-free crunchy topping and ensure soup is gluten-free.’, ‘For dairy-free/vegan, use coconut cream, dairy-free cheese, and plant-based butter substitutes.’]