Hashbrown and Cheese Casserole
A rich, savory casserole infused with creamy, cheesy goodness and studded with crispy bacon. This effortless dish is a crowd-pleasing accompaniment to both weeknight dinners and festive gatherings.
Ingredients
- 1½ cups shredded cheddar cheese
- 5 slices cooked bacon cut into ½-inch pieces
- 24 ounces frozen shredded hash browns thawed
- Salt and pepper to taste
- 1 cup light sour cream
- 10 ounces cream of chicken and mushroom soup 1 can
Instructions
- Preheat your oven to 375°F. In a large mixing bowl, blend the thawed hash browns, chopped bacon, canned soup, sour cream, and 1 cup of the shredded cheddar cheese. Stir the mixture thoroughly until all components are well incorporated, then transfer it into a greased 13×9-inch baking dish.
- Place the dish in the oven and bake for 30 minutes. Remove it briefly, scatter the remaining ½ cup of cheese over the top, and return to the oven to bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes
To substitute frozen hash browns with fresh, peel and grate 24 ounces of russet potatoes. Soak the shreds in cold water for 30–60 minutes to release excess starch. After soaking, drain thoroughly and pat dry before incorporating them into the recipe.