Ingredients
Scale
- 30 oz. shredded hashbrown potatoes, thawed
- 8 oz. shredded cheddar, divided
- 16 oz. sour cream
- 10.5 oz. cream of chicken soup
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- ½ tsp. dried thyme
- 1 bunch green onions, sliced and divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the thawed hashbrowns, 4 oz. of cheddar cheese, sour cream, cream of chicken soup, salt, pepper, onion powder, and dried thyme.
- Mix until everything is well incorporated and evenly combined.
- Transfer the mixture into a greased baking dish and spread it evenly.
- Top with the remaining 4 oz. of shredded cheddar cheese and half of the sliced green onions.
- Bake in the oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Garnish with the remaining green onions.
Notes
Feel free to add diced ham or bacon for an extra layer of flavor.
For a vegetarian version, use a vegetable cream soup instead of chicken.
Make-ahead tip: Assemble the dish the night before and refrigerate, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg