Homemade Scalloped Hashbrown Potatoes
A creamy and cheesy side dish perfect for any gathering, featuring frozen hashbrowns mixed with sour cream and cheddar cheese.
Ingredients
Main Ingredients
- 2 pounds frozen hashbrowns
- 1 cup sour cream
- 1 can cream of chicken soup Can substitute with cream of mushroom for vegetarian option.
- 2 cups shredded cheddar cheese Use half in mixture and half for topping.
- ½ cup chopped onion
- ¼ cup melted butter
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sour cream, cream of chicken soup, melted butter, chopped onion, salt, and pepper. Mix well.
- Stir in the frozen hashbrowns and half of the shredded cheddar cheese until everything is well combined.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Top with the remaining cheese.
Baking
- Bake for 45-60 minutes, or until bubbly and golden on top.
- Let it cool slightly before serving.
Notes
For added flavor, consider mixing in cooked bacon or ham, or using different cheese varieties like gouda or mozzarella. For some crunch, sprinkle crushed cornflakes or breadcrumbs on top in the last few minutes of baking. Store leftovers in an airtight container in the refrigerator for 3-5 days.