Yield: 12 servings
3-Cheese Cheesy Hashbrown Casserole
This cheesy hashbrown casserole, filled with 3 different cheeses, is a Midwest classic at its best. Top it with your choice of more cheese, crushed potato chips, or corn flakes. Perfect for potlucks and backyard BBQs!
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
- 1 (30-oz.) pkg. shredded hash brown potatoes
- 1/2 cup melted butter
- 1 (16-oz.) container sour cream
- 1 (10.5-oz.) can cream of chicken soup
- 1 small onion, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4-oz. Velveeta cheese, shredded
- crushed potato chips, corn flakes, or additional cheese (for topping)
Instructions
- Pour the frozen hashbrowns into a large mixing bowl. Drizzle the melted butter over top. Then add the cream of chicken soup and sour cream and mix thoroughly.
- Fold in the chopped onions, mozzarella cheese, cheddar cheese, and velveeta-style cheese. Transfer the mixture to a 9×13 baking dish. Top with crushed potato chips, corn flakes, or additional cheese, as desired.
- Bake at 350 degrees for one hour. Serve warm.
Notes
To make ahead: freeze completed casserole before adding topping. To bake from frozen, let the casserole thaw in the refrigerator overnight. Add the topping before baking, and bake at 350 for an hour and 15 minutes or until heated through.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 202Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 439mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 6g