Ingredients:

  • 30 oz bag frozen shredded hash browns, slightly thawed
  • 1 (10.5 oz) can cream of chicken soup (condensed)
  • 1 cup full fat sour cream
  • ½ cup (1 stick) unsalted butter, melted
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup finely chopped yellow onion
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish.
  2. If hash browns are fully frozen, allow them to thaw slightly. Place thawed hash browns in a clean kitchen towel and squeeze firmly to remove any excess moisture. This is critical for preventing a soggy casserole.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, chopped onion, salt, and pepper until the mixture is smooth and well combined.
  4. Stir 1.5 cups of the shredded sharp cheddar cheese into the soup mixture.
  5. Gently fold in the squeezed hash browns until they are thoroughly coated with the creamy mixture. Do not overmix.
  6. Transfer the hash brown mixture to the prepared baking dish and spread evenly.
  7. Bake for 35 minutes, covered loosely with aluminum foil.
  8. Remove the foil, sprinkle the remaining 0.5 cup of cheddar cheese over the top, and bake for an additional 10 minutes, or until the top is golden brown, bubbly, and crisp.
  9. Allow the casserole to rest for 10 minutes before slicing and serving. This allows the creamy matrix to stabilize.