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Cheesy Potato Casserole Recipe

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3.9 from 4 reviews

A comforting and delicious cheesy potato casserole made with shredded hash browns, sour cream, cheddar cheese, and a crispy breadcrumb topping. This classic casserole is perfect as a side dish for family dinners or holiday gatherings.

Ingredients

Main Ingredients

  • 1/2 cup salted butter, divided, plus more for greasing the pan
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 16 oz sour cream
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • 8 oz shredded cheddar cheese
  • 1 (30 oz) bag frozen shredded hash brown potatoes, thawed

Topping

  • 1 cup breadcrumbs
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat and sauté onion and garlic: Preheat your oven to 375°F. Heat a medium skillet over medium heat and melt 2 tablespoons of butter. Add the chopped onion and cook for 5 minutes until starting to soften. Then add the chopped garlic and cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
  2. Combine casserole ingredients: In a large mixing bowl, combine the sour cream, condensed cream of chicken soup, shredded cheddar cheese, thawed hash browns, and the cooked onion and garlic mixture. Stir well to evenly mix all ingredients.
  3. Assemble and bake casserole: Grease a 3-quart casserole dish with butter. Transfer the mixture to the dish and cover with foil. Bake in the preheated oven for 45 minutes to allow the flavors to meld and potatoes to cook through.
  4. Prepare breadcrumb topping: While the casserole bakes, melt the remaining 6 tablespoons of butter in a small bowl using the microwave for 45 to 60 seconds. Stir in the breadcrumbs and chopped parsley until well combined.
  5. Add topping and continue baking: Remove the casserole from the oven and carefully uncover it. Spread the breadcrumb mixture evenly over the top of the casserole. Return it to the oven uncovered and bake for an additional 25 to 30 minutes until the topping is golden brown and bubbly all over.

Notes

  • Thaw frozen hash browns completely and drain excess moisture to prevent a watery casserole.
  • For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
  • You can add cooked bacon or ham for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • If you prefer a crispier topping, broil for the last 2-3 minutes but watch closely to avoid burning.

Find it online: https://bitezly.com/cheesy-potato-casserole-recipe/