Cheesy Potato Casserole
1 hr8
A creamy baked casserole of hash browns, cheddar, and sour cream with chicken soup and caramelized onions.
| prepPreheat oven to 350°F / 175°C | |||||
| prepSpray 13×9-inch / 33×23 cm baking dish with cooking spray | |||||
| 1 pint / 480 ml sour cream | Stir sour cream, soup & butter until smooth | Stir in garlic salt, onions, potatoes & cheese | Spoon into prepared baking dish | Bake 350°F / 175°C, 45–55 min until tender | Rest 5 min before serving |
| 1 can (305 g) condensed cream of chicken soup | |||||
| 115 g butter, melted | |||||
| 1 tablespoon garlic salt | |||||
| 160 g chopped onions | |||||
| 1 bag (850 g) frozen country-style shredded hash brown potatoes, partially thawed | |||||
| 225 g shredded cheddar cheese | |||||
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