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Cheesy Hashbrown Potato Casserole Recipe

Rebekah Garcia Kalinowski
  • 60 minutes
  • Serves

INGREDIENTS

32 oz

bag frozen hash browns, thawed (cubed or shredded)

2 cups

sour cream, (16 ounces)

1

small onion, finely chopped

1 can

cream of chicken soup, cream of mushroom soup, cheese soup, or potato soup

2 cups

shredded cheddar cheese, divided

1/4 cup

butter, melted

1 tsp

salt

1/4 tsp

black pepper