Southern Hashbrown Casserole

5 from 1 vote

This cheesy, comforting Southern hashbrown casserole is a family favorite holiday side dish loaded with flavor! Made with frozen hash brown potatoes, condensed soup, shredded cheese, and a few other ingredients, this easy-to-make casserole is a crowd-pleaser!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 449kcal

Author: Ashley Boyd

Equipment

Ingredients

1 tablespoon unsalted butter for greasing dish
1 30 to 34-ounce bag frozen shredded potatoes thawed
2 cups sour cream
1, 10.5-ounce can cream of chicken soup
8 tablespoons melted butter unsalted, divided use
½ medium yellow onion finely diced
2 cups shredded cheddar cheese divided use
1 - 2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 sleeve buttery round crackers crushed

Get Recipe Ingredients

Instructions

Preheat your oven to 375°F. Butter a 9 x 13-inch baking dish and set it aside.
In a large mixing bowl, combine the shredded potatoes, sour cream, cream of chicken soup, 6 tablespoons of melted butter, diced onion, one and a half cups of cheddar cheese, garlic powder, onion powder, salt, and pepper with a wooden spoon.
Transfer the mixture to the buttered baking dish and smooth it out into an even layer. Sprinkle the remaining cheddar cheese over top.
Combine the crushed crackers with 2 tablespoons of melted butter in a small bowl and sprinkle it over the casserole.
Bake the casserole in the preheated oven for 40 to 50 minutes until golden brown and bubbly.

Notes

Be sure to thaw the shredded potatoes before making the casserole!
Southern hashbrown casserole is an excellent make-ahead dish! Assemble the casserole in the baking dish up to 2 days in advance, wrap it in plastic wrap, and store it in the refrigerator until ready to bake.
Leftover hashbrown casserole can be stored in an airtight container for up to 3 days.

Nutrition