Frozen hashbrowns are transformed into a killer cheesy side dish for your Easter or Christmas dinner! Honestly, I make these year round because we love them so much.
1 (30-ounce) bag frozen shredded hashbrown potatoes
5 tablespoons salted butter, melted and divided
1 cup sour cream
1 (10-ounce) can cream of chicken soup
1 cup milk
2 green onions, chopped
1 3/4 cups shredded cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 cup panko breadcrumbs
2 tablespoons freshly grated parmesan cheese
- Preheat oven to 350 degrees and grease a 9×13″ pan with nonstick spray.
- Place hashbrowns in pan and drizzle over 3 tablespoons of butter.
- In a medium bowl, combine sour cream, soup, milk, onions, cheese, salt, pepper, and garlic. Pour over potatoes and evenly spread.
- In a small bowl, mix together panko, parmesan, and remaining 2 tablespoons butter. Sprinkle over the potatoes and bake for 1 hour*
*You can thaw the frozen hashbrowns before assembly, which would reduce cooking time to 35 minutes.
- Serving Size: 1/12th
- Calories: 211 kcal
- Sugar: 3 g
- Sodium: 242 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: holiday side dish recipe, easter side dish recipe, cheesy potatoes recipe