Serves 10
45 min
Hash Brown Casserole
Recipe GLPR2774df7de1635e
A comforting baked casserole featuring thawed shredded hash browns mixed with creamy chicken soup, sour cream, melted butter, and bacon, topped with a blend of mozzarella and cheddar cheeses. This crowd-pleasing side or main dish bakes until golden and bubbling, perfect for family dinners or potluck gatherings.
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Ingredients
1 cup onion, finely diced
8 ounces cream of chicken soup
1 cup sour cream
8 tablespoons melted butter
1 teaspoon salt, plus more to taste
26 ounces shredded hash browns, thawed
1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese, divided
4 strips bacon, cooked and chopped
1/2 teaspoon black pepper
1/2 teaspoon fresh parsley, chopped
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish with butter or cooking spray.
In a large mixing bowl, combine the cream of chicken soup and sour cream until smooth and well blended.
Stir the melted butter into the soup mixture until fully incorporated.
Add the diced onion, salt, and black pepper to the cream mixture and mix well.
Fold in the thawed hash browns, mozzarella cheese, and half of the cheddar cheese (1/2 cup), stirring until the potatoes are evenly coated with the creamy mixture.
Stir in the chopped cooked bacon.
Transfer the mixture to the prepared casserole dish, spreading it into an even layer.
Top the casserole with the remaining 1/2 cup of cheddar cheese.
Bake in the preheated oven for 30 minutes, until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and garnish with fresh chopped parsley. Let rest for 5 minutes before serving.
