Hashbrown Potatoes Deluxe

close up of serving of potato casserole on a plate

4.80 from 5 votes

This comforting casserole is filled with potatoes, onions, and cheese. This versatile dish can be served for breakfast/brunch or as a side dish for dinner.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: - 8

Calories: 684kcal

Author: Abbey McDermott

Ingredients

1 cup crushed potato chips
16 ounces sour cream
10 ¾ ounces condensed cream of chicken soup
1 cup finely diced onion approx ½ of a large sweet onion
1 scant teaspoon Kosher salt
½ teaspoon black pepper
30 ounces (1 bag) frozen shredded hash browns thawed
8 ounces cheddar cheese shredded
½ cup unsalted butter melted

Instructions

Preheat oven to 375℉.
Add potato chips to a zipper-top bag and crush with a rolling pin. Set aside crushed chips.
In a large mixing bowl, stir together sour cream and condensed soup. Add onion, salt, and pepper. Stir to combine. Fold in shredded potatoes and shredded cheese until combined.
Pour potato mixture into an ungreased 9x13x2 inch baking dish. Top with crushed potato chips. Drizzle melted butter over the top. Bake for one hour until golden and bubbly.

Notes

Potato chips: Approximately four large handfuls of potato chips will yield one cup of crushed chips.

Make-ahead: Prepare the potato mixture and transfer it to a baking dish. Store, covered, in the refrigerator without the potato chips and butter topping for 2-3 days. Add the potato chips and melted butter just before baking.

Storage/reheating: Transfer to an airtight container and store in the refrigerator for up to five days. This casserole reheats very well in the microwave.

Freezing: Make the mixture and transfer it to a freezer-safe casserole. Do not add the potato chips and melted butter before freezing. Cover tightly and freeze for up to three months. Thaw, then top with butter and potato chips and bake according to the recipe directions.

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