Too lazy to drive and dine in just to satisfy your cravings for a restaurant-quality hashbrowns casserole? This recipe will blow your mind! A copycat of your favorite restaurant-style hashbrowns casserole. Creamy, cheesy, so delicious just like the real thing! When I first made this casserole, my family went crazy! Because they taught that it was a take out. They gobbled and gobbled until nothings left before I revealed to them the big secret. That it was me who made it! Their reaction was super funny! And from that day forward, they never ask me for anything rather than this hashbrown casserole. I make it almost every day! My youngest is so obsessed, he loves this casserole so much. He is a picky eater, we can’t force him to eat anything that he doesn’t like. But when it comes to this casserole, he’s always first to finish and without fail ask for another plate. This recipe is a great addition to your family’s menu. Super easy to make, family-friendly, and a versatile recipe. It goes along with just about anything. A comfort food fix that will not empty your pocket. For any leftovers, if there is any, this casserole is great even if you eat it the next day.
INGREDIENTS
1 (2 pounds) package frozen hash brown potatoes, thawed
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1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounces) can condense cream of chicken soup
2 cups shredded Cheddar cheese
How to make Restaurant-Style Hashbrown Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Grease a 9 x 13-inch pan by spraying it with a non-stick cooking spray.
Step 3: Combine the potatoes, butter, salt, pepper, onions, soup, and cheese in a large bowl. Lightly mix until combined.
Step 4: Pour the potato mixture into the prepared pan.
Step 5: Place inside the preheated oven and bake for approximately 35 minutes or until browned.
Ingredients
- 1 (2 pounds) package frozen hash brown potatoes, thawed
- 1/2 cup butter, softened
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped onion
- 1 (10.75 ounces) can condense cream of chicken soup
- 2 cups shredded Cheddar cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Grease a 9 x 13-inch pan by spraying it with a non-stick cooking spray.
Step 3: Combine the potatoes, butter, salt, pepper, onions, soup, and cheese in a large bowl. Lightly mix until combined.
Step 4: Pour the potato mixture into the prepared pan.
Step 5: Place inside the preheated oven and bake for approximately 35 minutes or until browned.
