Instructions
- Preheat oven to 350 degrees and spay a 9 x 9 pan with nonstick spray. Set aside.
- In a large bowl, combine shredded hash browns, sour cream, melted butter, chopped onion, condensed soup, spices and most of your shredded cheese.
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Transfer hash brown mixture to your prepared pan and spread out into an even layer. Sprinkle with reserved cheese. Bake for 45 minutes or until top has lightly browned.
Notes
- Use refrigerated shredded hash browns instead of the big bag of frozen hash browns creates a smaller recipe. If you are using a 30 ounce bag of hash browns, make these changes:
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- 30 ounces of frozen hash browns – thawed
- Pint of sour cream
- 1/2 cup of melted butter
- Entire can of condensed soup
- Same salt and amount of cheese
- Bake for 45 minutes
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- Don’t forget to spray your baking pan with nonstick spray. Your hash brown casserole will stick if you don’t.
- Cream of chicken or cheddar soup can be used in this recipe. Want to make this a vegetarian side dish? Replace the cream of chicken soup with cream of mushroom.
- Substitute the reserved cheese with crushed corn flakes for a crunchy topping. You can also use Panko bread crumbs mixed with a bit of melted butter.
- Pre-shredded bags of cheese are convenient but can sometimes make your dish greasy. Choose a good quality bagged cheese if you aren’t shredding it off the block yourself.
