Cheesy Hashbrown Casserole
This Cheesy Hashbrown Casserole is a creamy and indulgent dish made with shredded russet potatoes, onions, and a blend of sour cream and cheddar cheese. Perfect as a side for holiday feasts or a comforting weeknight dinner, this casserole is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup diced onion
- ½ cup melted butter
- 12 ounces sour cream
- 1 teaspoon chicken base
- 2 ½–3 pounds russet potatoes
- ¾ cup heavy cream
- 8 ounces shredded cheddar cheese, divided
- 1 teaspoon pepper
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 375°F.
- Scrub and peel the russet potatoes if desired. Shred them using the large side of a box grater. Place the shredded potatoes in a colander, rinse thoroughly, and squeeze out any excess water. Transfer to a large mixing bowl.
- Add the diced onions and two-thirds of the shredded cheese to the potatoes. Set aside.
- In another bowl, whisk together the sour cream, heavy cream, melted butter, chicken base, pepper, and kosher salt until well combined.
- Pour the sour cream mixture over the potato mixture and stir until everything is evenly combined.
- Transfer the mixture to a greased 9×13-inch baking pan. Sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 45 minutes to 1 hour, until the potatoes are cooked through and the top is golden brown.
- Serve hot and enjoy the creamy, cheesy goodness!
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg