Description
This Cheesy Potato Casserole is the ultimate comfort food! Creamy, cheesy, and topped with a buttery crunch, it’s the perfect side dish for any meal. Ideal for potlucks, holiday dinners, or cozy family gatherings
Ingredients
Scale
-
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- ½ cup butter, melted
- 1 small onion, finely diced
- 2 cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
For the Topping:
-
- 1 ½ cups crushed Ritz crackers (or cornflakes)
- 4 tbsp butter, melted
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the Casserole: In a large bowl, combine hash browns, cream of chicken soup, sour cream, melted butter, onion, shredded cheddar, salt, pepper, and garlic powder. Stir until everything is well mixed.
- Assemble & Add Topping: Spread the mixture evenly into the prepared baking dish. In a separate bowl, mix crushed Ritz crackers with melted butter. Sprinkle over the casserole for a crunchy topping.
- Bake & Serve: Bake uncovered for 45-50 minutes, or until hot, bubbly, and golden brown on top. Let cool slightly before serving.
Notes
- You can substitute the cream of chicken soup with cream of mushroom soup for a vegetarian version.
- For a crispier topping, you can add a little extra crushed crackers or cornflakes.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 330 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg