DESCRIPTION
This is the best hashbrown casserole out there. It’s cheesy, creamy and, the best part, it’s really easy to make.
Ingredients
Units
Scale
- 1 bag (1.75 lbs.) of frozen shredded hashbrowns
- 1 can (10.5 oz.) condensed cream of mushroom soup
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup sour cream
- 1 small onion, chopped
- 1 tsp. salt
- 5 cheesy crackers like Ritz, crushed
Instructions
- Preheat oven to 400°F. Spray a 13×9″ baking dish with cooking spray.
- In a large bowl combine hashbrowns, soup, 1 and ½ cups cheese, sour cream, onion, and salt.
- Spread hashbrown mixture into prepared pan. Top with remaining 1 cup of cheese and then with crackers. Spray with cooking spray.
- Cover with foil and bake for 20 minutes. Uncover and bake until heated through and browned on top, 20-25 minutes.
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