Careful. This stuff is so addicting. I’ve been making this for such a long time now and we never get tired of it. It’s perfect for breakfast, brunch, lunch or dinner. Need something easy for Christmas morning? Make this ahead, put it in the fridge overnight and then bake it in the morning. Need a good thanksgiving potato dish? This one is sure to be the star of the table. It seriously goes with everything. Leftovers? They taste just as good if not better the day after.
This is so easy and so quick to throw together. You’ll be using frozen hash browns that you thaw out. Plus a can of cream of chicken, shredded cheddar, French onion dip and a few others. I know you must be thinking…those ingredients are so weird… but it works together so well. This casserole is so cheesy and creamy and tasty. Although you could definitely use regular sour cream… the French onion dip really does add so much flavor! And the cream of chicken will add density and texture!
Serve this with scrambled eggs and some pan fried sausage patties in the morning. Or serve alongside a roast chicken or a grilled steak at night. It will pair perfectly with pretty much everything I promise.
PAIR WITH:
DATE NIGHT FILET MIGNON IN THE CAST IRON
BEER CAN ROASTED CHICKEN + BROWN GRAVY
BUTTERMILK BISCUITS WITH SAUSAGE AND HONEY-BUTTER
FRIED CHICKEN BISCUIT SMOTHERED IN CHORIZO GRAVY
CHEESY HASH-BROWN CASSEROLE
Prep time: 15 minutes
Cook time: 45 min – 1 hour
Total time: 1 hour + 15 minutes
Serves: 8 – 10
INGREDIENTS:
- 32 oz. bag shredded hash-brown potatoes, thawed out
- 1/2 yellow onion, finely diced
- 2 large cloves garlic, minced
- 3 tbsp butter, salted
- 16 oz. French onion dip
- 2 scallions, thinly sliced green and light green parts
- 10.5 oz. can cream of chicken soup
- 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 16 oz. block sharp cheddar cheese, grated by hand
- 1/2 cup heavy cream
- 1 tbsp fresh parsley, chopped
DIRECTIONS:
- Preheat the oven to 375 degrees F.
- Use an extra large bowl to combine thawed hash-browns, French onion dip, scallions, cream of chicken soup, salt, pepper, 1/2 of the cheddar cheese (you’ll use the rest later), heavy cream and parsley. Set aside.
- Heat a pan to medium and add in onion, garlic and butter. Sauté till onions are translucent and fragrant. Turn off heat and add everything (even the melted butter in the pan) to the hash-browns.
- Transfer this mixture to a large baking dish (mine was 9×13).
- Cover the casserole with the remaining cheese.
- Place in the oven and cook for about 45 minutes to an hour or until cheese is melted on top and the middle is hot.
- **Note: The cook time will differ depending on how thawed your potatoes are/ what type of baking dish you use. Keep an eye on it while cooking.
- **Note: If the cheese is browning too quickly, cover with aluminum foil for the remainder of the cooking process.