Easy and quick side dish.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (16 ounce) package shredded Cheddar cheese
- 1 pint sour cream
- ½ cup melted butter (Optional)
- ½ cup finely chopped onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 sleeve buttery round crackers (such as Ritz®), crushed (Optional)
- ½ cup melted butter (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9×13-inch baking pan.
- Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
- Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 18 g |
| Sodium | 737 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made it as shown and we loved it!
I added ground chicken, which I browned before adding it to the other ingredients.
I have made this many times, the only change I made is I substituted corn flakes for the topping. For a gluten free version of this recipe, I prepared enough Yukon gold potatoes to make 2 cans of cream of chicken soup, by boiling them until tender, then skinning them under cold running water. I immediately added the hot potatoes to my high speed blender along with some chicken bullion granules and some of the sour cream to make a substitute for the cream of chicken soup. I reserved a small amount of the liquid from the boiled potatoes if needed to make the potato mixture smooth and the texture of the cream of chicken soup.
I forgot to add the onions and it sure would have been even better if I had. Everyone loved it. This will be a staple go-to casserole from here on out.
I have a recipe that is almost the same but uses crushed potato chips on top with melted butter poured over it. so much more crunch!
Great without cheese as well. I have a family member that’s allergic to cheese and this is a great recipe!
I added fresh sauteed garlic and onions in mine and like some of the other reviews, I much prefer the crunch of the cornflakes instead!
Was a hit at Thankgiving . Barely had enough
I have made this before and it is quite good. This time I used this as a base cut the recipe in half, mixed in mushrooms that I cooked in the melted butter, covered it with leftover coffee roasted pork loin and the blueberry sauce I had cooked it in. Cooked all as directed and 15 minutes before it finished sprinkled on some Colby Jack that browned as it finished. Wonderful, thanks for the inspiration.
Super easy and very tasty. Best kind of comfort food. I made it exactly as written. Next time I might sprinkle some ranch dressing powder on it and use sharp cheddar for a little more bite.
I cut the recipe in half and baked in an 8×8 dish for an hour. Tasty, cheesy, and easy to make.
This is good, but rich. I did not put any onion in because my hashbrowns actually had some onion in. I used reduced fat cheese and sour cream. I put half the cheese in it and topped it with the rest, because I like that brown cheesiness. I did not put any crackers on top. I did not add the butter but I did butter the dish because I didn’t want too many calories. I did not add salt but did put pepper in it. It was pretty good overall, but a little more soupy that I thought it would be. I would probably reduce the sour cream by 1/2 cup if I made it again and see how that goes.
I hadn’t made this kind of dish in years. This recipe looked good and received good reviews, so I tried it. I made just 1 change. I used about 1/3 of a cup of sharp cheddar on top just before added the cracker topping. I got raves and was sure to share my recipe with the change.
I made this for gaming night with the girls. It was a huge hit and they requested me to bring another batch for tonights game. I also mixed some softened cream cheese in with the rest.
I made it for a work pot luck everyone like it and went quickly
kids love it and ask for it quite often.
This is great as is! Every time I go somewhere people ask me to bring this! So good!
This was amazing and easy to make. My kids are ultra picky and they all LOVED it 🙂
YUMMY!!
We made this as a side dish to our Christmas ham and it turned out wonderfully. The only change I made was to use corn flakes instead of crackers. Because I needed my oven to prepare the ham, I made the potatoes first and covered them with foil to maintain the heat whIle i msde the remainder of dinner. This was a mistake because sealing in the heat caused the topping to lose its crunch so next time I will plan better 🙂 Thanks for sharing this yummy and super easy recipe!
I took this to a neighborhood potluck and it was a big hit! The only change I would make next time would be to adjust the amount of butter that goes in the crushed crackers – and maybe use crushed corn flakes in place of the crackers. I wanted the topping to be more crunchy, and while it did brown up beautifully, it didn’t have the crunch I was hoping for. Nevertheless, it was delicious! I will definitely make it again.