Ingredients
1 cup sour cream
1 bag (30 oz) frozen hashbrowns, thawed
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
1 cup shredded sharp cheddar cheese (reserve some for topping)
1/2 cup melted butter
1 small onion, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Optional add-ins: cooked bacon, sausage, diced bell peppers, or fresh herbs (parsley or chives)
Instructions
Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the casserole.
Mix Ingredients: In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, 1 cup of cheddar cheese, chopped onion, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly combined.
Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it evenly with a spatula.
Top with Cheese: Sprinkle the reserved cheddar cheese on top of the casserole for a gooey, golden finish.
Bake to Perfection: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is bubbly and golden brown.
Let it Rest: Once done, let the casserole sit for a few minutes to cool slightly before serving.
Enjoy.