Ingredients
Method
- Preheat your oven to 350°F.
- In a small skillet, warm the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Set aside.
- Pat the thawed hash browns dry with paper towels to remove excess moisture.
- In a large bowl, combine the cooked onion, melted butter, cream of chicken soup, sour cream, 1 1/2 cups of the cheddar cheese, and the pepper. Fold in the hash browns until evenly coated.
- Lightly grease a 9x13-inch baking dish. Transfer the hash brown mixture to the dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, increase the oven temperature to 400°F, and bake for an additional 10-15 minutes, until the top is golden and crisp.
- Let the casserole rest for 10 minutes before serving. This helps it set and makes slicing easier.
Nutrition
Notes
For a make-ahead option, assemble the casserole the night before (without the top cheese), cover, and refrigerate. Add the cheese just before baking and add 10 minutes to the covered bake time.
To thaw hash browns quickly, microwave them on defrost for 2-3 minutes, then pat dry.
For a slow cooker version, assemble as directed, place in a greased slow cooker, and cook on low for 4-5 hours or high for 3 1/2 hours. Add the remaining cheese during the last 15 minutes, cover until melted.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered, for 20-25 minutes, or in the microwave.
This casserole freezes well for up to 3 months. Thaw in the refrigerator before reheating.
If you prefer a lighter version, use reduced-fat sour cream and cream of chicken soup, and cut the butter to 1/4 cup.