What is needed:
32 ounces thawed frozen hashbrowns ½ cup (113 g) melted unsalted butter 10.25 ounce can cream of chicken soup
Full fat sour cream, sixteen ounces
Three-quarter cup (71 g) yellow onion, about one small onion, coarsely sliced
Shred eight ounces of cheddar cheese (approximately two cups)
Half a teaspoon of black pepper; one teaspoon salt
Rules
Set oven to 375 degrees Fahrenheit. Brush a 9 by 13-inch baking dish with oil.
Stir everything in a big basin until well blended.
Spoon into baking dish, then bake for 30 to 45 minutes, or until bubbling and golden brown. Give ten minutes to rest before serving. If preferred, sprinkle with finely chopped fresh chives or parsley.
Frozen Shredded Hashbrowns: To ensure equal baking of the dish, defrost the hashbrowns first. Should you so want, you may also use the diced hashbrowns. Fresh potatoes are not advised as there would be too much extra moisture.
Cream of Mushroom Soup is another option.
Greek plain yogurt, full-fat, may be used in place of sour cream.
Classic choice for this kind of dish is cheddar cheese, which may be mild or harsh. Other cheese kinds are also an option. Good substitutes include gouda, mozzarella, Montery Jack, and Colby cheese.
Make it Funeral Potatoes. For an additional flavor and texture, just sprinkle with Ritz crackers or crushed cornflakes.
For a kick and a taste of the Southwest, add a 4-ounce can of green chiles.
Make Ahead: This casserole may be assembled in the baking dish, wrapped in plastic wrap, and kept in the refrigerator for up to two days before baking.
Remaining casserole may be kept in the refrigerator for up to four days after it has been cooked and chilled.
Either before or after baking, the hashbrown casserole may be frozen. Freeze for up to three months after covering firmly with foil and plastic wrap. Before baking or reheating, thaw in the refrigerator.
ENJOY!
