Hashbrown Casserole: Creamy Cheddar Bake
Author
Want to see more of my creations?
Tell Google you want to see more of my creations in your search results.
Hashbrown Casserole: Creamy Cheddar Bake This hashbrown casserole combines shredded hashbrowns with cream of chicken soup, sour cream, melted butter, processed white onion, sharp cheddar, and salt and pepper. Everything is mixed in a large bowl, transferred to a prepared 9×13 pan, and baked at 350 degrees.
More recipes from Big Ks Que that you'll love
Watch How to Make It
The cheddar is used in two parts: 1 cup is mixed throughout the casserole, while the remaining cheese is added across the top before baking. This keeps the topping step separate from the main bowl mixture.
Why You'll Love This Recipe
The recipe follows a direct bowl-to-pan process. After the onion is run through a food processor, the hashbrowns and remaining casserole ingredients are combined in one large bowl before being placed in the baking pan.
The cheese division is clearly built into the method. Mixing 1 cup of sharp shredded cheddar with the hashbrowns leaves the rest available to top the casserole before it goes into the oven.
The casserole is prepared in a 9×13 pan sprayed with nonstick spray. Once it is assembled, it bakes at 350 degrees for 35 to 45 minutes.
Ingredients You'll Need
A 32-ounce bag of shredded hashbrowns provides the potato base for the casserole. The hashbrowns are mixed with one can of cream of chicken soup, 1 cup of sour cream, and 1 stick of melted butter.
Half of a white onion is processed in a food processor before it is added to the bowl. Salt and pepper are included to taste along with the other ingredients.
Use 2 cups of sharp shredded cheddar in total. Add 1 cup to the bowl with the hashbrowns and reserve the remaining cup for the top of the casserole.
Nonstick spray is used to prepare the 9×13 pan before the casserole is placed inside. Have the pan ready once the mixture has been combined and topped with cheese.
How To Make It
Start by preheating the oven. Run half of the white onion through a food processor so it is ready to add with the hashbrowns.
In a large bowl, combine the shredded hashbrowns, processed onion, cream of chicken soup, 1 cup of sharp shredded cheddar, sour cream, melted butter, and salt and pepper to taste. Mix the ingredients well so the onion, soup, cheese, sour cream, butter, and seasonings are distributed through the hashbrowns.
Add the remaining shredded cheddar over the top of the casserole mixture. Spray a 9×13 pan with nonstick spray, then place the casserole in the prepared pan.
Bake at 350 degrees for 35 to 45 minutes. When the baking time is complete, remove the casserole from the oven and enjoy.
Process the half white onion before beginning the main mixing step. This keeps the onion ready to add directly to the large bowl with the shredded hashbrowns.
Measure the cheddar in two portions before mixing. One cup goes into the bowl, while the remaining cheese is held back for the topping.
Add the hashbrowns, onion, cream of chicken soup, 1 cup cheddar, sour cream, melted butter, and salt and pepper to the large bowl. Mix well before moving on to the topping and pan preparation.
Bake at 350 degrees for 35 to 45 minutes. The cheese topping is added before the casserole is baked, so the recipe is ready to enjoy once it comes out of the oven.
Serving & Variations
Enjoy the casserole after baking. The listed recipe finishes with the remaining cheddar added before the pan goes into the oven, with no additional topping or finishing step included afterward.
For the stated version, keep the ingredient amounts and sequence as written. The processed onion, cream of chicken soup, sour cream, melted butter, salt and pepper, hashbrowns, and first portion of cheese are mixed together, while the second portion of cheese remains on top.
This recipe makes 12 servings. Use a 9x13 pan sprayed with nonstick spray. Bake the casserole at 350F for 35-45 minutes. Use 2 cups of sharp shredded cheddar. Mix 1 cup into the casserole and top it with the remaining cheese. Run half of a white onion through a food processor before mixing it with the other ingredients.Frequently Asked Questions
How many servings does this hashbrown casserole make?
What size pan should I use for hashbrown casserole?
What temperature and how long should I bake the casserole?
How much cheese goes into the casserole?
How is the onion prepared for this recipe?
Wrapping Up
This hashbrown casserole uses a straightforward preparation sequence: process the onion, mix the casserole ingredients, top with cheddar, and transfer the mixture to a sprayed 9×13 pan. Bake at 350 degrees for 35 to 45 minutes, then enjoy the finished cheddar-topped casserole.
Recipe created by Big Ks Que for Trust Me Try It.
Even more from Big Ks Que
Ingredients
- 32 oz bag shredded hashbrowns
- 1 can cream of chicken
- 2 cup sharp shredded cheddar
- 1 cup sour cream
- Nonstick spray
- Half of a white onion
- Salt and pepper to taste
- 1 stick melted butter
Instructions
- Preheat oven to.
- Run onion through food processor.
- In a large bowl, add hashbrowns, onion, chicken soup, 1 cup cheese, sour cream, butter, and salt and pepper, and mix well.
- Top with remaining cheese.
- Spray a 9×13 pan with nonstick spray and place casserole in pan.
- Bake at 350 for 35-45 minutes.
- Enjoy!
