Ingredients

• 32 oz frozen hashbrowns, thawed
• ½ cup (113g) unsalted butter, melted
• 1 can (10.25 oz) cream of chicken soup
• 16 oz full-fat sour cream
• ½ cup (71g) finely chopped yellow onion (about 1 small onion)
• 8 oz shredded cheddar cheese (about 2 cups)
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine all the ingredients and stir until well mixed.
3. Pour the mixture into the prepared baking dish and spread evenly.
4. Bake for 30 to 45 minutes, or until the top is golden brown and the edges are bubbling.
5. Let the casserole sit for 10 minutes before serving.
6. Optional: Garnish with chopped parsley or chives for a fresh touch.

• Hashbrowns: Use thawed frozen shredded or diced hashbrowns. Avoid fresh potatoes due to excess moisture.
• Soup Swap: Cream of mushroom soup can be used instead of cream of chicken.
• Sour Cream Substitute: Full-fat plain Greek yogurt works as a great alternative.
• Cheese Options: While cheddar is classic, mozzarella, gouda, Monterey Jack, or Colby can be used for different flavors.
• Funeral Potatoes: Add a topping of crushed cornflakes or Ritz crackers before baking for extra crunch.
• Add Some Heat: Stir in a 4 oz can of green chiles for a mild spicy kick.

• Make Ahead: Assemble the casserole, cover, and refrigerate for up to 2 days before baking.
• Leftovers: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze before or after baking (once cooled). Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

Nutrition