Easy Cheesy Potatoes
Creamy baked cheesy potatoes made with hash browns, cheddar, and sour cream. Perfect comfort side dish for any meal.
Ingredients
- 32 ounces frozen diced hash brown potatoes thawed
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- ¼ cup unsalted butter melted
- ½ cup yellow onion finely diced
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1 1/2 cups shredded cheddar cheese, melted butter, diced onion, garlic powder, salt, and black pepper. Stir until evenly mixed. Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded cheddar over the top. Bake uncovered for 45–55 minutes until hot and bubbly with lightly golden edges. Let cool for 5–10 minutes before serving.
Notes
Thaw hash browns completely before mixing to prevent excess moisture. Taste before adding extra salt, as soup and cheese already contain sodium. Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.