Cheesy Hashbrown Casserole Recipe
Cheesy hashbrown casserole is loaded with tender shredded potatoes smothered in a rich, creamy sauce and cheddar cheese then baked until bubbly.
Equipment
- 9" x 13" baking dish
Ingredients
- 30 Oz Shredded Hashbrowns, thawed
- Salt and Pepper to taste
- 3 Cloves Garlic, Minced
- 1 Stick Butter
- 10.5 Oz Cream Of Chicken Soup
- 8 Oz Sour Cream
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup White Cheddar Cheese, hand shredded
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Tbs Dried Parsley, for garnish (optinal)
Instructions
- Preheat the oven to 350 degrees
- Add the potatoes to a large bowl and season them with salt, pepper, garlic powder and onion powder.
- Melt the butter in the microwave for 30 seconds with the garlic (this will infuse the garlic into the butter and give it lots of flavor). Pour the infused butter into the potatoes.
- Add the cream of chicken soup and sour cream. Stir everything together until it’s evenly combined. Stir in half of the cheddar and white cheddar cheese.
- Add the mixture to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Sprinkle the rest of the shredded cheese on top.
- Cover it, and place it into the oven for 45 minutes. Then remove the cover and let the potatoes cook for another 5 minutes.
- Let it rest for 5 minutes. Garnish with dried parsley (optional), serve warm and enjoy!