It just doesn’t get better than cheesy potatoes.
It’s loaded with shredded potatoes, Cheddar cheese, sour cream, and cream of chicken soup.
Each bite is hearty, comforting, and rich.
Credit:Rachel Marek
It’s a greatside dish recipefor brunch, dinner, and any time in between.
)pkg.frozen shredded hash browns, thawed
2cupsshredded cheddar cheese(8oz.)
)containersour cream
1(10.5-oz.
Credit:Jake Sternquist
Spread mixture evenly into the prepared dish.
Sprinkle with the remaining 1/2 cup cheese.
Bake until bubbly and golden brown, about 45 minutes.
Credit:Jake Sternquist
All recipes were independently created and have not been reviewed or approved by any other parties.
We wouldn’t say no to a few slices of bacon orbreakfast sausageeither!
If you’re making this copycat recipe for dinner, it’s great alongsideroast chickenor steak.
Round out your plate with afresh green salador steamed veggies.
Thaw overnight in the refrigerator if frozen before reheating.
Reheat in preheated 350F oven or in the microwave until hot throughout before serving.
Frequently Asked Questions
Frozen hash browns have extra moisture in the mix.
If your hash browns weren’t thawed and thoroughly dried before using, your casserole may come out soggy.
Yeshash browns should be thawed and thoroughly drained before using for the best texture in your casserole.
The casserole should be golden brown and bubbly when it’s ready.
If in doubt, poke through with a paring knife to test the tenderness of the filling.
To make hash brown casserole ahead, prepare as directed, spreading evenly into the baking dish.
Cover and refrigerate for up to 24 hours or freeze for up to two months.
Thaw overnight if frozen before baking.
2,000 calories a day is used for general nutrition advice.
