🥔 Cheesy Potato Casserole
🧂 Ingredients:
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1 (30–32 oz) bag frozen shredded hash browns, thawed
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
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1 cup sour cream
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1/2 cup melted butter
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1 1/2 cups shredded cheddar cheese (plus more for topping)
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1/2 cup chopped onion (optional but adds great flavor)
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Salt and black pepper, to taste
Topping (optional but amazing):
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2 cups crushed cornflakes or Ritz crackers
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2 tbsp melted butter
👩🍳 Instructions:
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Preheat Oven:
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350°F (175°C). Grease a 9×13-inch casserole dish.
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Mix the Base:
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In a large bowl, combine soup, sour cream, melted butter, onion, salt, and pepper.
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Stir in the shredded hash browns and 1 1/2 cups of cheese. Mix until well coated.
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Assemble the Casserole:
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Spread the mixture evenly into the prepared baking dish.
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Sprinkle the top with extra cheese.
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Add Crunchy Topping (optional):
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Mix crushed cornflakes (or Ritz crackers) with 2 tablespoons melted butter.
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Sprinkle evenly over the casserole.
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Bake:
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Bake 45–55 minutes, until hot and bubbly, and the top is golden brown.
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Serve:
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Let rest for 5–10 minutes before serving so it sets slightly.
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Serve warm with ham, roast beef, or as a hearty side dish.
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🌟 Tips:
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For a kick, add 1/2 teaspoon garlic powder, or mix in diced jalapeños or green chiles.
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Swap cheddar for Colby Jack, Monterey Jack, or a blend for extra meltiness.
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Add cooked bacon or ham for a full meal version.
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You can assemble this a day ahead and refrigerate — just bake an extra 10–15 minutes if chilled.
Would you like me to give you a “loaded baked potato” version (with bacon, green onions, and extra cheese)? It’s a huge crowd favorite.
