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This creamy and cheesy hash brown casserole combines tender thawed hash browns with sharp cheddar cheese and a buttery cracker topping. Perfect comfort food that’s easy to prepare and brings warmth to any table.
Ingredients
Main ingredients
- 1 (10.5-ounce) can cream of chicken soup base that makes it creamy and rich
- 2 cups sour cream gives tang and lush texture
- 1 teaspoon onion powder adds savory whisper
- 1 teaspoon salt seasoning
- ¼ teaspoon black pepper seasoning
- 1 (26 to 32-ounce) package frozen hash browns, thawed hearty core of dish
- 1 (8-ounce) package thick cut shredded sharp cheddar cheese about 2 cups to melt your heart
- 30 buttery style crackers, crushed tasty crispy crust
- ½ cup unsalted butter, melted makes crackers stick and brown just right
Instructions
Instructions
- Preheat oven to 350°F for the finishing bake.
- Mix cream of chicken soup, sour cream, onion powder, salt, and black pepper in a large bowl.
- Toss in thawed hash browns and shredded cheddar cheese; stir until well blended.
- Spread mixture evenly in a greased 9x13 inch baking dish.
- Crush buttery crackers and stir in melted butter until coated; sprinkle evenly over the casserole.
- Bake uncovered for 45 minutes until edges bubble and top turns golden brown.
- Remove from oven and let rest before serving.
Notes
Use the oven finish for crispy cracker topping; pressure cooker alone won’t achieve this. Store leftovers in refrigerator up to four days or freeze portions for up to three months.