The oven makes that low bubbling sound that wafts through the kitchen—and you already know it’s ready. Hashbrown casserole is the recipe you make when you want it to look like it took a long time. Spoiler: it doesn’t.
Ingredients :
- Frozen Hashbrowns — Get the 30 oz bag (approx. 850g) of frozen shredded potatoes. Let them thaw completely—and if possible, pat them dry with a paper towel. Less moisture in the dish means less risk of a watery casserole.
- Condensed Cream of Chicken Soup — The can of condensed cream of chicken, undiluted. This provides the savory base and the creamy hold for the whole dish. Any brand works.
- Sharp Cheddar — Go for a sharp cheddar rather than mild—it has more character and forms that slightly burnt crust on the surface that makes the dish. Grate it yourself if you can: pre-shredded cheese contains starch that can make the sauce lumpy.
- Sour cream — This is American sour cream, thick and slightly tangy. You can find it easily in supermarkets. In a pinch, you can use 20% fat Greek yogurt or crème fraîche—the result will be a bit milder, but perfectly fine.
