Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1/2 cup unsalted butter, melted
  • 10.5 oz cream of chicken soup
  • 2 cups full-fat sour cream
  • 1/2 cup yellow onion, finely diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, diced onion, salt, black pepper, and garlic powder until smooth. Fold in 1.5 cups of the shredded cheddar cheese.
  3. Gently fold the thawed and dried hash browns into the cream mixture until every shred is evenly coated. Transfer the mixture to the prepared baking dish and spread evenly.
  4. Bake uncovered for 40 minutes until the edges are bubbling and the center is set.
  5. Sprinkle the remaining 0.5 cup of cheddar cheese over the top. Bake for an additional 5–10 minutes until the cheese is melted and the top is lightly golden.