Ingredients
- 1 container sour cream 16 ounces
- 1/2 cup onion peeled and chopped
- 2 cups cheddar cheese grated, plus more for sprinkling on the top
- 1 package 2 pounds frozen hash brown potatoes, thawed and patted dry
- 1/2 cup (1 stick) butter melted
- 1 10 1/4 ounce can cream of chicken soup
- 1 teaspoon salt
- 1/4 teaspoon pepper
- optional - green onions sliced (green parts only)
Instructions
- Preheat oven to 350°F
- Grease a 9 x 13 inch baking pan.
- In a large bowl, mix all ingredients together except the extra cheese for topping, and spread the mixture into the prepared pan.
- Bake uncovered for 45 minutes, or until the edges are bubbling and the top is golden brown.
- In the last few minutes of baking, sprinkle the top of the casserole with additional cheese and bake until melted. Serve.
- * optional - Sprinkle with sliced green onions
Notes
Pat the thawed hash browns dry with paper towels before mixing — that's the single biggest fix for a watery casserole. Bakes uncovered. To make ahead: assemble, cover, and refrigerate up to 2 days; let sit at room temperature 20-30 minutes before baking, or add about 10 minutes to the bake time. To freeze: assemble unbaked, wrap tightly, and freeze up to 3 months; thaw overnight in the refrigerator before baking as directed.