Simply Potatoes Cheesy Hash Browns Recipe

Cheesy Hashbrown Casserole in baking dish with one portion removed.

Simply Potatoes Cheesy Hash Browns Recipe

Creamy, cheesy hashbrown potatoes baked until hot and bubbly make the ultimate comfort food side dish for holidays, potlucks, and family dinners.

Course Breakfast and Brunch, Vegetables and Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 479kcal

Author Deb Clark

Equipment

9x13 casserole dish

Ingredients

½ cup diced onions
½ cup cooked bacon crumbled
½ cup salted butter melted
1 cup sour cream
10.5 ounces cream of chicken soup
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon garlic powder
30 ounce shredded hash browns thawed
2 ½ cups shredded Colby Jack
optional garnish - sliced green onions

Instructions

Thaw the hash browns. I found it easiest to place a colander on a plate overnight in the fridge. Pat dry to remove as much excess water as possible.
Preheat your oven to 350 degrees. Spray a 9 x 13 baking dish with non stick spray. Set aside.
In a large mixing bowl, added chopped onion, bacon, melted butter, sour cream, and cream of chicken soup. Add the seasonings, mix well.
Add the thawed hash browns into the creamy sauce and mix until completely coated.
Add the cheese and mix until all ingredients are incorporated.
Spoon into the prepared baking dish. Spread into an even layer. Bake in a preheated oven for 50 to 60 minutes uncovered.

Notes

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. For a quick reheat, pop a serving into the microwave for 2 to 3 minutes. If you want that fresh-from-the-oven magic again, bake the casserole at 350 degrees F for about 20 minutes until hot, bubbly, and ready for round two.

This casserole freezes surprisingly well too. Wrap the casserole tightly with foil or plastic wrap and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating.

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