This is a dish that is served almost every holiday on the Royal Table. It pairs well with brunch, ham, sandwiches and more. Plus it’s super simple and can be made the night before.
Without further ado:
Easy Cheesy Hashbrown Casserole
2 lb. Frozen Hashbrowns (1 bag works fine)
1/2 c. Melted Unsalted Butter
1/2 t of Salt
1/2 t of Pepper
1 c Cream of Chicken Soup (I use the full can)
2 c Sour Cream (I subbed out for Fat Free Plain Greek Yogurt this time & YUM)
2 c Shredded Cheddar Cheese
Place the entire bag of hasbrowns in a 9×13 to thaw. Most bags that you buy at the grocery store are just shy of 2 lbs but they work fine. They’re really cold. They’ll make your phone’s camera fog over.
Melt the butter on the stovetop or microwave. Mix in the salt, pepper, and cream of chicken soup until well combined. Add the sour cream or greek yogurt. Finally add the shredded cheese.
Spread the mixture over the top of the hashbrowns. It will be think and might take a good spatula.
You can either place in thefridge or freezer to use later. Or you can place into a 350 degree preheated oven. Bake for 1 hour or until the top begins to slightly brown.
It is a cheesy wonderfulness that will be gone in the blink of an eye at a family gathering. And don’t worry, the cream of chicken soup doesn’t make it taste like chicken. 🙂
We LOVE this recipe!
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