Stampede Hashbrown Casserole
This creamy, cheesy hashbrown casserole is incredibly easy to make. Frozen shredded hashbrowns are combined with sour cream, creamy soup, cheddar cheese, and butter, then baked until bubbling and golden on top.
Ingredients
- 1 bag (30 oz / 850 g) frozen shredded hashbrowns, thawed
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 16 oz (450 g) sour cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ½ teaspoon garlic powder, optional
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
- In a large bowl, combine the sour cream, cream of chicken soup, melted butter, garlic powder, salt, and black pepper.
- Stir in 1½ cups of the shredded cheddar cheese until well combined.
- Add the thawed hashbrowns and gently mix until the potatoes are evenly coated with the creamy mixture.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
- Bake uncovered for 45–50 minutes, or until hot and bubbling around the edges and the top is golden brown.
- Let the casserole rest for 5–10 minutes before serving.
Tips
- Make sure the hashbrowns are completely thawed and lightly patted dry to prevent excess moisture.
- Freshly shredded cheddar melts especially well.
- For an extra-crispy topping, add crushed buttery crackers or cornflakes mixed with a little melted butter before baking.