Baked Cheesy Hash Brown Potatoes

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Closeup of a white dish with fork of Baked Cheesy Hash Brown Potatoes with the full casserole in the background.

Baked Cheesy Hash Brown Potatoes is a creamy, comforting side dish made with frozen shredded hash browns, cheddar cheese, sour cream, and cream of chicken soup. Easy to prepare with just five ingredients, this cheesy potato casserole is perfect for brunch, holiday gatherings, family dinners, and potlucks.

Closeup of a 13" x 9" casserole of Baked Cheesy Hash Brown Potatoes with browned cheesy top layer dotted with parsley on a wood serving board.

Baked Cheesy Hash Brown Potatoes

Course

Side Dish

Prep Time

20 min.

Cook/bake time

1 hr.

Servings

12-15

Here's What You'll Need

13 × 9-inch baking dish
Large mixing bowl

INGREDIENTS

2 lbs. frozen shredded hash brown potatoes (thawed)
16 oz. sour cream
½ cup (1 stick) butter, melted
8 oz. shredded sharp cheddar cheese
1 can (10.5 oz.) condensed cream of chicken soup

Directions

Ingredients to make Baked Cheesy Hash Brown Potatoes: Hashbrown potatoes, shredded sharp cheddar, sour cream, cream of chicken and 1/2 cup butter.
1. Thaw the frozen shredded hash browns completely before starting. Gather the remaining ingredients and melt the butter.
2. Preheat the oven to 350°F.
Stirring together the 5 ingredients in a metal mixing bowl to make a 13" x 9" casserole dish of Fresh from the oven cooling on a wood serving board, Baked Cheesy Hash Brown Potatoes.
3. Combine the thawed hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, and melted butter in a large mixing bowl. Stir until evenly combined.
4. Lightly grease a 13 × 9-inch baking dish. Spoon the cheesy hash brown mixture into the dish and spread it evenly.
5. Bake for 1 hour, or until the potatoes are golden brown on top and hot and bubbly around the edges.
Fresh from the oven cooling on a wood serving board, Baked Cheesy Hash Brown Potatoes, golden brown dotted with parsley garnish.
Store leftover cheesy hash brown potatoes in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven until heated through.

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