This is one of those recipes that sounds too simple to be good — and then you make it and wonder why you ever bothered with anything fancier. Frozen hashbrowns, a can of soup, sour cream, cheese, done. It comes out golden and bubbly in under an hour, and the whole family will clean the dish. Perfect for a weeknight side or a lazy weekend brunch.
Preheat your oven to 350°F. Spray an 11x14 baking dish with cooking spray. (A 9x13 works fine too.)
In a large bowl, mix together the thawed hashbrowns, melted butter, cream of chicken soup, sour cream, diced onion, and shredded cheese. Season with salt and pepper. (Don't overthink it — just stir until everything is combined.)
Spread the mixture evenly into the prepared baking dish.
Bake for 45 minutes, or until the top is golden brown and the edges are bubbling. (If you want extra crunch on top, sprinkle on some crushed cornflakes in the last 10 minutes.)
Let it cool for a few minutes before serving. It sets up better that way.
Leftovers reheat beautifully in the microwave. This also travels well for potlucks — just cover with foil and go.
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