You’ll Want To Have This Casserole For Breakfast, Lunch And Dinner!

You’ll love how easy this filling hashbrown casserole is to make. It doesn’t take long at all!

And you can trust me on that one – with the busy schedule I’m living right now, there’s no way I would ever try to make something that takes for hours. Nope! I need recipes that I can whip up with one hand, while I am still trying to work with the other. And this one is just like that! Feel free to add some leftover ham or chicken, or any kinds of veggies.



1 bag (about 30 oz) frozen hash browns, thawed

1 stick Land O Lakes butter, melted

1 can cream of chicken soup

1 yellow onion, chopped

8 oz shredded cheddar

1 tsp salt

1/2 tsp black pepper

1 cup Daisy sour cream (low fat)

optional: ham, vegetables



Spray a 9×13″ baking dish with cooking spray. Preheat oven to 350 F.

Mix onion, soup, black pepper and all but 1 cup of the cheese.

Add the sour cream and stir until well combined.

Add hash browns and melted butter. Mix well.

Transfer to prepared dish.

Bake 45-55 minutes until bubbly.




Quick Tip: I like to serve hashbrown casserole with scrambled eggs and toast. Breakfast for dinner!