Ingredients:

  • 2 lbs Frozen Shredded Hash Brown Potatoes (fully thawed and well-drained)
  • 1 (10.5 oz) can Cream of Chicken Soup
  • 1 cup Sour Cream (full-fat)
  • ½ cup Unsalted Butter, melted, plus 2 tbsp extra for topping
  • 1 medium Yellow Onion, finely diced
  • 2 cups Sharp Cheddar Cheese, shredded (divided)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika

Instructions:

  1. Thaw the frozen hash browns completely. Transfer the thawed potatoes to a clean tea towel and squeeze hard to expel all excess moisture. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Optional Sauté: In a small pan, melt 1 tbsp of the butter. Sauté the diced yellow onion until softened and translucent (about 5 minutes). Set aside to cool slightly.
  3. Create the Binder: In your largest mixing bowl, whisk together the melted ½ cup butter, sour cream, cream of chicken soup, kosher salt, pepper, garlic powder, and paprika until completely smooth.
  4. Add Cheese and Onion: Stir 1.5 cups of the shredded cheddar cheese and the cooled sautéed onion (if used) into the binder mixture.
  5. Combine: Gently fold the drained, shredded potatoes into the creamy mixture using a rubber spatula, ensuring all the potatoes are evenly coated.
  6. Transfer and First Bake: Spoon the mixture evenly into the prepared baking dish. Cover the dish tightly with foil. Bake for 30 minutes.
  7. Finish Baking: Remove the foil. Sprinkle the remaining 0.5 cup of cheddar cheese over the top. Dot the top with the remaining 2 tbsp of butter. Return the dish to the oven, uncovered, for another 25–30 minutes, or until the top is golden brown and bubbly.
  8. Rest and Serve: Allow the casserole to rest on the counter for 10 minutes before cutting and serving. This allows the creamy sauce to set properly.