Ingredients:

• 32 oz frozen hashbrowns, thawed
• ½ cup (113 g) unsalted butter, melted
• 10.25 oz can cream of chicken soup
• 16 oz full-fat sour cream
• ½ cup (71 g) finely chopped yellow onion (about 1 small onion)
• 8 oz shredded cheddar cheese (about 2 cups)
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Grease a 9x13-inch baking dish.
2. Mix the Ingredients:
   • In a large bowl, mix all the ingredients together until well combined.
3. Pour and Spread the Mixture:
   • Pour the mixture into the prepared baking dish and spread evenly.
4. Bake the Casserole:
   • Bake for 30 to 45 minutes, or until the casserole is golden brown and bubbly.
5. Cool and Serve:
   • Let the casserole sit for 10 minutes before serving.
   • Optionally, garnish with chopped fresh parsley or chives for added flavor and color.  

Notes:

• Frozen Hashbrowns: Be sure to thaw the hashbrowns beforehand for even baking. Diced hashbrowns can be used instead. Avoid fresh potatoes, as they can release excess moisture.
• Cream of Chicken Soup: You can swap this for cream of mushroom soup if you prefer.
• Sour Cream: Full-fat plain Greek yogurt can replace the sour cream.
• Cheddar Cheese: While cheddar is the classic choice, feel free to experiment with mozzarella, gouda, Monterey Jack, or Colby cheese for a different twist.
• Funeral Potatoes: Add a topping of crushed cornflakes or Ritz crackers for extra texture and flavor.
• Spice it up: For a kick, stir in a 4-ounce can of green chiles for a southwest flair.
• Make-Ahead: Prepare the casserole in advance, cover it with plastic wrap, and refrigerate for up to 2 days before baking.
• Storage: Once baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the casserole before or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.

Nutrition