Ingredients:

  • 30 oz bag Frozen Shredded Hash Browns, thawed completely and squeezed dry
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1 (10.5 oz) can Cream of Chicken Soup, undiluted
  • 1 cup Full-Fat Sour Cream
  • 2 cups Sharp Cheddar Cheese, freshly grated (divided)
  • 1 Tbsp Dried Chopped Onion
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Thaw the hash browns entirely in the refrigerator overnight or on the counter for 3–4 hours. Preheat oven to 350°F (175°C). Grease the 9x13 baking dish thoroughly.
  2. Place the thawed hash browns onto a clean kitchen towel or several layers of paper towels. Wrap and squeeze out as much excess liquid as physically possible. This critical step prevents a soggy disaster.
  3. Melt the unsalted butter and set aside. In a large mixing bowl, whisk together the melted butter, canned soup, sour cream, dried onion, garlic powder, salt, and pepper until smooth and well-combined.
  4. Fold in 1.5 cups of the grated sharp cheddar cheese into the soup mixture.
  5. Gently add the dried hash browns to the binder mixture. Use a sturdy spatula to fold everything together carefully, ensuring every shred is coated.
  6. Spoon the mixture evenly into the prepared 9x13 dish. Pat the top lightly to create a flat surface.
  7. Cover the dish tightly with foil. Bake for 30 minutes. (This ensures the potatoes cook through before the top browns.)
  8. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  9. Return the dish to the oven, uncovered, for another 15–25 minutes, or until the top is golden brown, the cheese is bubbly, and the center reaches 165°F/74°C.
  10. Let the casserole rest for 10–15 minutes after removing it from the oven before serving. This allows the mixture to set up properly.