Ingredients:

  • 30 oz (850g) frozen shredded hash browns, thawed
  • 1/2 cup (1 stick/113g) unsalted butter, melted
  • 1 medium yellow onion, finely chopped
  • 1 (10.75 oz/305g) can condensed cream of chicken soup
  • 1 cup (240ml) sour cream
  • 1/2 cup (120ml) milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (225g) shredded cheddar cheese, divided
  • 1/4 cup chopped fresh chives or green onions, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Melt butter in a skillet over medium heat. Sauté onion until softened and translucent, about 5-7 minutes. Remove from heat.
  3. In a large bowl, combine the sautéed onion and melted butter, thawed hash browns, cream of chicken soup, sour cream, milk, garlic powder, salt, pepper, and 1 1/2 cups of cheddar cheese. Mix well to combine.
  4. Pour the mixture into the prepared baking dish, spreading evenly.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. Bake for 40-45 minutes, or until golden brown and bubbly. Check at 30 minutes and cover loosely with foil if the cheese is browning too quickly.
  6. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chives or green onions, if desired.