32-ouncebagfrozen shredded hash brownsthawed, or cubed hash browns
½cupbutter1 stick, melted
10.5 ouncecancream of chicken soup
2cups sour cream16 ounces in total
1smallyellow onionfinely diced
¼teaspoonground black pepper
Preheat oven to 350°F/180°C.
Pat dry the thawed hash browns to get rid of excess moisture.
In a large bowl, combine all of the ingredients (reserve ½ cup of cheese) and give them a good stir.
Place the mixture in a greased 9x13" baking dish, top with the remaining cheese.
Bake in the oven for 45-50 minutes.
Slightly brown the top by placing the broiler for 2-3 minutes.
Allow to cool down for 10 minutes, garnish with chopped parsley and serve.
Thawing the hashbrowns is very important. Frozen hash browns take twice as long to cook, plus the consistency of the casserole is just not quite right. Take the time to let the frozen potatoes thaw. It’s worth it.
Optional add-ins: cooked bacon or ham, leftover shredded chicken, broccoli or cauliflower, or jalapeño peppers.
Make ahead: You can make this hash brown casserole the night before, and store it in the fridge covered.Fridge: Store the leftovers in the fridge covered for up to 3 days.Reheat: You can either reheat this casserole in the microwave or in the oven until just warmed through.Freezer: Freeze this casserole unbaked, thaw in the fridge overnight then bake as instructed in the recipe card below.