Ingredients
Scale
1 (30 oz) bag frozen shredded hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
1 cup sour cream
½ cup finely chopped onion
½ tsp salt
¼ tsp black pepper
¼ cup melted butter
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together the soup, sour cream, cheese, onion, salt, pepper, and melted butter.
Fold in the thawed hashbrowns until everything is well combined.
Spread mixture evenly into the prepared baking dish.
Bake for 45–50 minutes or until bubbly and golden brown on top.
Let sit 5 minutes before serving – it’ll be hard to wait, but it’s worth it!
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
Nutrition
- Calories: 310 per serving
- Sodium: 620mg per serving
- Fat: 22g per serving
- Saturated Fat: 12g per serving
- Carbohydrates: 20g per serving
- Protein: 9g per serving