Cheesy Hashbrown Potatoes

Cheesy Hashbrown Potatoes

from bitzngiggles.com
Side Dish
65 min
403 kcal / serving

Cheesy potato casserole topped with crunchy French fried onions! One of the best hash brown casserole recipes out there!

Ingredients

  • 12 lb. package frozen cubed hash brown potatoes, thawed
  • ½ cupmelted butter
  • ½ cupchopped onions
  • 2 tablespoonsbutter
  • 210.75 oz. cans campbells cream of chicken and mushroom soup
  • 8 oz.sour cream
  • 2 cupsshredded cheddar cheese (plan for a little extra if you'd like to sprinkle some more on top when it's almost done baking)
  • 6 ouncecontainer french fried onions
  • 1 teaspoonsalt
  • ¼ teaspoonblack pepper

Directions

  1. 1

    Preheat oven to 375º Fahrenheit.

  2. 2

    Put the thawed hash browns into a large bowl, pour the 1/2 cup of melted butter over the top and mix.

  3. 3

    Sauté the chopped onions in a small saucepan with 2 tablespoons butter for 3-4 minutes.

  4. 4

    Now add the sautéed onions, both cans of soup, sour cream, cheese, salt and pepper to the bowl and mix well.

  5. 5

    Transfer potatoes into a 13x9 inch pan or 3 quart casserole dish and cover with foil.

  6. 6

    Bake covered in preheated oven for 1 hour.

  7. 7

    Remove the foil, give the potatoes a stir and sprinkle on some additional cheese (hey, I live in Wisconsin).

  8. 8

    Spread the French fried onions over the top and bake for 10-15 more minutes, carefully checking to ensure the fried onions don't begin to burn.