Ingredients:

  • 30 oz (850g) frozen shredded hash browns, thawed and dried
  • 2 cups (225g) sharp Cheddar cheese, shredded
  • 10.5 oz (298g) cream of chicken soup
  • 1 cup (240g) sour cream
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (40g) yellow onion, finely diced
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1/2 cup (60g) cracker crumbs
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, combine the melted butter, cream of chicken soup, and sour cream until smooth.
  3. Stir the diced onions, salt, and pepper into the cream mixture.
  4. Gently fold in the thawed hash browns and shredded Cheddar cheese using a spatula until evenly coated.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Toss cracker crumbs with 2 tbsp melted butter in a small bowl and sprinkle evenly over the top of the casserole.
  7. Bake for 40–45 minutes until the edges are bubbling and the top is deep mahogany-gold.