One Pot Hashbrown Casserole
Easy hashbrown casserole recipe, homemade with simple ingredients in one pot in oven. Rich and creamy. Loaded with shredded potatoes, sour cream, cheese.
Ingredients
- 1 bag Hashbrowns Frozen, 32 oz. bag, Thawed and patted dry of excess water
- 1 can Cream of chicken soup 10.5 oz. can
- 1/2 cup Cream cheese 8 oz. package, Softened at room temperature, Full fat
- 3/4 cup Sour cream Full fat
- 1 tsp Onion powder
- 1 tsp Garlic powder
- Salt To taste
- Pepper To taste
- 2 cups Cheddar cheese Shredded, Full fat, Divided
- 1/3 cup Butter Unsalted, Melted
Instructions
- Mix together hashbrown potatoes, cream of chicken soup, cream cheese, sour cream, onion powder, garlic powder, salt, pepper, half the cheddar cheese in a large casserole dish (9x13) and spread it out evenly.Note: You can mix together these ingredients in a large bowl and then spread it in a greased casserole dish.
- Top mixture with remaining cheddar cheese.
- Pour melted butter on top but do not mix.
- Bake at 350 degrees F for 35-40 minutes or until butter is all absorbed and cheese is melted and bubbly.
- Optional: Turn on the "Broil" setting and broil for 2-4 minutes for a crunchy cheese topping. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 343kcal | Carbohydrates: 12g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 583mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 914IU | Vitamin C: 4mg | Calcium: 253mg | Iron: 1mg