Description
This comforting Hashbrown Casserole combines tender shredded potatoes with creamy mushroom soup, sour cream, and melted cheddar cheese. Baked to golden perfection with a hint of thyme and onion, this hearty dish serves as a perfect side or breakfast bake that is both flavorful and satisfying.
Ingredients
Potatoes
- 30 ounces frozen shredded hashbrown potatoes
Dairy
- ½ cup butter (melted)
- 1 cup sour cream
- 2 cups Cheddar cheese (freshly shredded)
Soup and Seasonings
- 10.75 ounces cream of mushroom soup (canned)
- ½ cup yellow onion (sliced)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat and Prepare Baking Dish: Set your oven to 350°F (180°C) and lightly grease a 9 x 13-inch baking dish to prevent sticking and ensure easy serving.
- Mix Ingredients: In a large mixing bowl, combine the frozen hash browns, cream of mushroom soup, melted butter, sour cream, sliced onion, dried thyme, salt, and pepper. Stir gently to combine all ingredients evenly, then fold in half of the shredded cheddar cheese.
- Assemble Casserole: Pour the mixture into the prepared baking dish and spread it evenly, ensuring uniform thickness for even cooking.
- Bake Casserole: Bake uncovered for about 45 minutes until the casserole is hot and bubbly around the edges.
- Add Cheese Topping: Remove the casserole from the oven, sprinkle the remaining cheddar cheese evenly over the top, and return to the oven. Bake for an additional 10 to 15 minutes until the cheese melts smoothly and becomes golden brown.
- Cool and Serve: Let the casserole cool slightly before serving. This allows it to set for easier slicing and enhances flavor. Serve as a hearty side dish or a comforting breakfast casserole.
Notes
- You can substitute the cream of mushroom soup with cream of chicken soup if preferred.
- For added flavor, consider mixing in chopped green onions or bell peppers.
- Make sure not to overbake to keep the casserole moist and creamy.
- This dish can be prepared a day ahead and reheated before serving.
- Leftovers keep well in the refrigerator for up to 3 days.
