Hashbrown Casserole Recipe
A rich and satisfying comfort dish, this hashbrown casserole is laden with melted cheese and tender potatoes, offering a warming, homestyle flavor that's perfect for gatherings or weeknight dinners.
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Ingredients
- 4 cups grated marble cheddar cheese
- ½ cup unsalted butter melted
- 1 pint sour cream
- ¼ teaspoon freshly-cracked black pepper
- 3/4 cup finely chopped sweet onion
- 32 ounces defrosted McCain’s diced hash browns
- 1 can 10 ¼ ounces cream of chicken soup
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, thoroughly combine all ingredients, reserving 1 ½ cups of the shredded cheese for the topping. Transfer the mixture into a greased 9×13-inch (5-quart) glass baking dish, smoothing the surface evenly. Sprinkle the reserved cheese uniformly over the top. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, return the casserole to the oven, and continue baking uncovered for an additional 45 minutes, or until the top is golden and the edges are bubbling.