Shredded Potato Casserole (Hash Brown Casserole)
- 1 package frozen hash brown (shredded) potatoes, thawed. Or you can shred or thinly slice and peel large russet potatoes. 3-4 depending on size.
- 1 (10.5) can condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese. Most for the potatoes, reserve a little for the top. (you can do a cheese that isn't as sharp if you want.)
- 1 (8 oz.) container full fat sour cream
- 1/2 cup (1 stick) melted butter for the casserole, a few separate tablespoons of melted butter if you are doing a corn flake topping.
- 1/2 cup chopped onion (feel free to do more or less depending on your feelings towards onion.)
- a few sprinkles of salt
- I personally like a decent amount of black pepper but it is up to you.
- Optional-some type of crunchy topping. Like corn flakes (mixed with a little bit of melted butter) or potato chips.
- Pre-heat the oven to 350 degrees.
- In a large bowl mix the potatoes, soup, cheese, sour cream, 1 stick of melted butter, onion and salt and pepper. Once everything is combined, pour and spread into a 13 x 9 pan or an oval casserole dish.
- Put into the oven for about 25-35 minutes then remove and put the other pile of cheese on top and the crunchy topping if you are choosing to add it.
- Put back into the oven for another 10-15 minutes. Or longer if you really want the cheese and topping to be extra toasty and brown.
- Also, if the potatoes are on the thicker side, you'll need to make sure they are cooked all the way through. Grab a knife or fork and if you can easily pierce through the potato, it is done.
- Once everything is to your liking, remove from oven. It will need to cool a little but once it isn't scorching hot, it can be dished out and enjoyed!
