1 28-30ouncebag shredded hash brown potatoesthawed
1 16-ouncecontainer sour cream
1 10-oz.can cream of chickenor cream of mushroom soup
8ouncesabout 2 cups shredded sharp cheddar cheese
3/4teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
OPTIONAL: Crushed cornflakesseasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
Instructions
Preheat oven to 350. In a large skillet (or 12" cast iron skillet), melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
If not baking in the skillet, spread the mixture into a 9x13" (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.
Author: Our Best Bites
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