Cheesy Hashbrown Potatoes

Cheesy potato casserole topped with crunchy French fried onions! One of the best hash brown casserole recipes out there!

Servings

Calories 403kcal

Author Sara

1 2 lb. package frozen cubed hash brown potatoes, thawed
½ cup melted butter
½ cup chopped onions
2 tablespoons butter
2 10.75 oz. cans Campbells Cream of Chicken and Mushroom soup
8 oz. sour cream
2 cups shredded cheddar cheese plan for a little extra if you'd like to sprinkle some more on top when it's almost done baking
6 ounce container French fried onions
1 teaspoon salt
¼ teaspoon black pepper

Preheat oven to 375º Fahrenheit.
Put the thawed hash browns into a large bowl, pour the ½ cup of melted butter over the top and mix.
Sauté the chopped onions in a small saucepan with 2 tablespoons butter for 3-4 minutes.
Now add the sautéed onions, both cans of soup, sour cream, cheese, salt and pepper to the bowl and mix well.
Transfer potatoes into a 13x9 inch pan or 3 quart casserole dish and cover with foil.
Bake covered in preheated oven for 1 hour.
Remove the foil, give the potatoes a stir and sprinkle on some additional cheese (hey, I live in Wisconsin).
Spread the French fried onions over the top and bake for 10-15 more minutes, carefully checking to ensure the fried onions don't begin to burn.

Thoroughly Drain Thawed Hash Browns: After thawing the cubed hash brown potatoes, ensure they are thoroughly drained to remove excess moisture. Excess moisture can result in soggy potatoes and affect the texture of the dish. Use a kitchen towel or paper towels to blot the hash browns dry before mixing them with the melted butter.
Customize Cheese Amount: Adjust the amount of shredded cheddar cheese according to personal preference. If you prefer a more cheesy flavor and texture, add extra shredded cheese to the mixture or sprinkle more on top before baking. For those who enjoy a lighter cheese flavor, reduce the amount of cheese used.
Watch French Fried Onions: Be attentive when baking the dish uncovered with the French fried onions on top. Keep an eye on them during the final baking time to prevent them from burning. If they begin to brown too quickly, loosely cover the dish with foil to shield the onions while allowing the potatoes to continue baking until heated through and the cheese is melted and bubbly.