This Cheesy Hash Brown Potato Casserole is so delicious! It’s my go-to dish when I want to please a crowd. It’s perfect to take to potlucks, church suppers or it makes the most amazing side dish for any holiday meal.
- 1 ½ cups chopped yellow sweet onion
- 3/4 cup (1 ½ sticks) salted butter
- 1 (16-ounce) container sour cream
- 2 (10.75-ounce) cans condensed cream of chicken soup
- 1 (30-ounce) bag frozen cubed or (shredded) hash brown potatoes, thawed
- 3 cups grated Cheddar cheese, divided
- ½ teaspoon salt
- ½ teaspoon white pepper
- 3 cups crushed round buttery crackers such as Ritz’s Crackers or 2 sleeves of crackers
- ½ cup (1 stick) butter, melted
- Preheat the oven to 375 degrees. Spray a 13 x 9 x 2-inch casserole dish with a nonstick spray. Set aside.
- In a saucepan, saute onions with butter until onions are slightly tender but still crunchy. About 2 minutes.
- In a large bowl, combine the sour cream, cream of chicken soup, and saute onions and butter. Add the thawed hash browns, 1 ½ cups of the Cheddar cheese, salt, and pepper. Mix well.
- To make the topping, in a small bowl combine the crushed crackers and melted butter. Set aside.
- Spoon hash brown mixture into the prepared casserole dish. Cover the casserole with foil and bake in the preheated oven for 45 to 50 minutes. Casserole should be hot and bubbly. Remove from the oven and add the remaining 1 ½ cups of shredded cheese on top of the casserole. Sprinkle the Ritz’s Cracker topping over cheese. Return to the oven (uncovered) and continue baking for 5 to 10 minutes or until the casserole is hot and bubbly and the topping is lightly browned. Let the casserole rest for about 5 to 10 minutes before serving. This also gives time for all the delicious flavors to settle in.
Do ahead/Freeze tip: This casserole can be made up 2 or 3 days ahead before cooking. Store in the refrigerator. Cooked or uncooked casserole will freeze for up to 2 months.