“Christmas comfort favorite” — only 4 ingredients. I whip this up every year and it’s always the first thing gone.
This timeless, creamy hash brown casserole comes together with just four main ingredients (plus a little seasoning) and makes a perfectly cheesy side dish for any holiday meal.
4-Ingredient Cheesy Holiday Potato Casserole
Ingredients
| Ingredient | Amount |
|---|---|
| Frozen shredded hash browns, thawed | 1 bag (32 oz) |
| Shredded cheddar cheese, divided | 2 cups |
| Condensed cream of chicken soup | 1 can (10 1/2 oz) |
| Sour cream | 1 1/2 cups |
| Salt & black pepper | To taste |
| Nonstick cooking spray | For coating the dish |
Instructions
- Preheat and Prepare the Dish:
Heat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray. If the hash browns are still very frozen, spread them on a sheet pan to soften for 10–15 minutes. - Make the Creamy Base:
In a large bowl, mix the condensed cream of chicken soup with the sour cream until smooth. - Add Cheese and Seasoning:
Stir in about 1 1/2 cups of the shredded cheddar, saving the remaining 1/2 cup for the top. Season with salt and pepper if you’d like. - Combine with Potatoes:
Gently fold in the thawed hash browns until everything is evenly coated. Spread the mixture evenly in the prepared baking dish. - Top and Bake:
Sprinkle the remaining 1/2 cup of cheddar on top. Bake uncovered for 45–55 minutes, or until the edges are bubbling and the top is melted and lightly golden. - Rest and Serve:
Allow the casserole to sit for about 10 minutes before serving.
