Ingredients:
1 small onion, finely diced
1 tbsp olive oil
28-32 oz frozen hash browns, thawed
1 stick butter, melted
10.5 oz cream of chicken soup (or cream of cheddar)
16 oz sour cream
2.5 cups shredded cheddar cheese
1/3 teaspoon pepper
Instructions:
1. Prepare the Onion:
Preheat the oven to 350°F (175°C).
Heat olive oil in a small skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Set aside.
2. Prepare the Hashbrowns:
Pat the thawed hashbrowns dry with paper towels.
3. Combine Ingredients:
Reserve 1 cup of shredded cheddar cheese for topping.
In a large bowl, combine the remaining cheddar cheese with the hashbrowns, melted butter, cream of chicken soup, sour cream, pepper, and the softened onions. Mix well.
4. Bake the Casserole:
Transfer the mixture to a greased 9×13-inch casserole dish. Spread evenly and top with the reserved cheddar cheese.
Cover the dish with aluminum foil and bake for 45 minutes.
5. Crisp the Top:
Remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 10-15 minutes, or until the top begins to crisp and brown slightly.
6. Cool and Serve:
Remove from the oven and let the casserole stand for 10 minutes before serving
