Hashbrown Casserole

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Submitted by Barbara Snodgrass

Hashbrown Casserole


  • 1 small onion
  • 1 can cream of chicken soup
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 8 oz. shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 (30 oz.) bag frozen hashbrowns thawed
  • 1 stick butter melted


  • Heat oven to 350 degrees. Grease 9x12 baking dish. Combine onion, soup, salt, pepper, cheese (reserving 1 cup for top), and sour cream. Mix well. Add hashbrowns and melted butter, and mix well. Transfer to greased baking dish. Bake at 350 degrees for 45-55 minutes until bubbly. Sprinkle with reserved 1 cup of cheese. Bake 5-10 more minutes.