Ingredients:

  • 30 ounces (850 grams) Frozen Shredded Hash Browns (must be fully thawed and drained)
  • 1/2 cup (115 grams) Unsalted Butter, Melted (divided)
  • 1/2 cup (75 grams) Yellow Onion, finely diced (Optional)
  • 1 can (10.5 oz / 298 grams) Condensed Cream of Chicken Soup
  • 1 cup (240 grams) Full-Fat Sour Cream, room temperature
  • 2 cups (225 grams) Mature Sharp Cheddar Cheese, freshly grated (divided)
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Dried Chives or Freshly Chopped Parsley (Optional)
  • 1/2 cup (45 grams) Panko Breadcrumbs or Crushed Cornflakes (For optional topping)

Instructions:

  1. Thaw Potatoes and Preheat: Place the frozen hash browns in the refrigerator 8-12 hours prior to cooking to ensure they are completely thawed. Preheat your oven to 350°F (175°C). Lightly grease the 9x13 inch baking dish.
  2. Melt Butter and Sauté Aromatics: Melt the 1/2 cup (115g) of butter. If using fresh onion, gently sauté the diced onion in 2 tablespoons of the melted butter until soft and translucent (about 5 minutes). Set aside.
  3. Whisk Wet Ingredients: In a large mixing bowl, combine the condensed soup, sour cream, remaining melted butter, salt, pepper, garlic powder, and chives/parsley. Whisk until the sauce is completely smooth and uniform.
  4. Combine and Season: Stir 1 1/2 cups (170g) of the grated cheddar cheese into the sauce mixture. Reserve the remaining 1/2 cup (55g) for the topping. Squeeze or drain any excess moisture from the thawed hash browns—this step is crucial.
  5. Mix and Transfer: Add the drained hash browns to the sauce mixture. Use a large spatula to gently fold everything together until the potatoes are evenly coated. Spoon the potato mixture into the prepared baking dish, spreading it evenly.
  6. Prepare Topping and Bake: If using the optional crunchy topping, mix the 2 tablespoons of melted butter with the panko breadcrumbs/crushed cornflakes and the reserved 1/2 cup of cheese. Sprinkle this evenly over the potatoes. Bake for 45–55 minutes, or until the edges are bubbling vigorously and the topping is golden brown.
  7. Rest: Allow the casserole to rest for 10-15 minutes before serving. This allows the creamy sauce to set properly, ensuring clean portions.