Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 30 ounces frozen shredded hash brown potatoes thawed
- 1 (10½ ounces) can condensed Cheddar Cheese Soup
- 1½ cups sour cream
- ½ cup butter melted
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees and prepare a 9×13-inch casserole dish with nonstick cooking spray.
- In a medium skillet, heat olive oil over medium heat and add the chopped onion. Cook until soft, stirring occasionally.
- Reduce the heat to low and add minced garlic, cooking for 1 minute while stirring. Remove from heat and let cool briefly.
- In a large bowl, mix together the onions, garlic, thawed hash browns, Cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1½ cups of cheddar cheese. Spread into the prepared dish and top with the remaining cheese.
- Bake for 45-50 minutes, or until the cheese is melted and the edges are bubbly.
Notes
For extra flavor, consider adding cooked bacon or sausage to the mixture.
This casserole can be prepared ahead of time and stored in the refrigerator before baking.
Wrap leftovers tightly in foil and store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.