Sour Cream Hash Brown Bake
This easy casserole recipe can be served at breakfast, lunch, or dinner!
This recipe for Sour Cream Hash Brown Bake is the picture of comfort. Made with creamy cream of chicken soup, sour cream, and shredded Cheddar cheese, this is definitely not a recipe for those on a diet or watching their calorie intake. Much like recipes that are on the more decadent side, however, this hash brown casserole is delicious. If you're looking to make a casserole that will fill you and your family up and provide some comfort at the dinner table, this is the recipe for you. The best part is, this casserole can easily be made for breakfast or lunch too!
- 1 bag of frozen cubed hash browns, thawed
- 2 cups sour cream
- 2 cups shredded sharp Cheddar cheese + 1/2 cup for topping
- 2 cans cream of chicken soup
- salt and pepper
- Small bunch of green onions, sliced thinly
- 3 cups Rice Chex, crushed
- 1/4 cup butter, cut into small pieces
Preheat oven to 350 degrees F.
In a large bowl, mix potatoes sour cream, 2 cups of the cheddar cheese, cream of chicken soup, salt, pepper, and green onions. Stir until well combined.
Crush Rice Chex.
Pour potatoes into a 9x13-inch baking dish. Top with crushed Chex and remaining cheese. Dot butter over the top of everything. Bake 40-45 minutes, until potatoes are bubbling and top has browned. If topping begins to brown early, cover very loosely with foil.
Remove from the oven and allow to cool for 5-10 minutes before serving.
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