1 package (30 ounces) frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup melted butter
1 small onion, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley (optional, for garnish)
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, mix together the thawed hash browns, 1 1/2 cups of cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper until well combined.
Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese on top of the casserole.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley before serving, if desired.
Variations & Tips
For a delightful twist, consider adding cooked bacon or sausage crumbles to the mixture for an extra layer of flavor. You can also incorporate a cup of diced bell peppers or mushrooms for added texture and nutrition. If you prefer a spicy kick, try mixing in a diced jalapeño or a dash of cayenne pepper. For a lighter version, use reduced-fat sour cream and cheese. This casserole is versatile enough to experiment with different cheeses, such as Monterey Jack or Pepper Jack, to suit your taste.
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