Cheesy Hashbrown Casserole
Directions
- 1Preheat oven to 375°F.
- 2Combine hash browns, bacon, soup, sour cream, and 1 cup of cheese in a large bowl. Mix well and spoon into a greased 13x9 dish.
- 3Bake for 30 minutes, then add remaining cheese and bake for an additional 10 minutes.
Ingredients
- 5 slices cooked bacon, cut into ½ inch pieces
- 0 salt and pepper
- 24 ounces frozen shredded hash browns, thawed
- 10 ounces cream of chicken and mushroom soup
- 1 cup light sour cream
- 1.5 cups shredded cheddar cheese
Equipment
large bowl13x9 baking dish
Tips
- Use cubed hashbrowns and cook longer. For fresh potatoes, shred russet potatoes, soak in cold water for 30-60 minutes, then drain and pat dry before using. Substitute other cheeses. Add diced bell peppers, green onions, avocado, chiles, red pepper flakes, cubed ham, crushed cornflakes, potato chips, Ritz crackers, or bread crumbs. For a Mexican version, add green chiles and Mexican cheese. Make ahead up to 48 hours in advance. Freeze for up to 2 months. Reheat in oven at 375°F for 7-10 minutes or in the microwave until heated through. Can be made in a slow cooker.
- Use pre-cooked bacon for easier preparation. For thawing hashbrowns, use a colander to let excess liquid drain at room temperature. A 9x13 dish serves 8-10 people; adjust quantity accordingly for larger crowds.
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