Description
A creamy and comforting cheesy potato casserole loaded with shredded hash browns, sharp cheddar cheese, and a crunchy potato chip topping. This easy-to-make casserole combines creamy soups, sautéed onions, and sour cream for a rich side dish perfect for family dinners or potlucks.
Ingredients
Scale
Main Ingredients
- 6 tablespoons unsalted butter (melted – divided)
- 2 tablespoons vegetable oil
- ½ medium yellow onion (diced)
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 2 cups sour cream
- 2 cups grated sharp cheddar cheese (divided)
- 30 ounces frozen shredded hash browns, partially thawed (1 pound 14 ounce bag)
Topping
- 2 cups crushed Ruffle potato chips
- ¼ cup unsalted butter (melted)
- ½ teaspoon Parisien herb blend (Bonnes Herbes, chives, dill, or your favorite dried herb) (optional)
Instructions
- Preheat Oven & Prepare Dish: Heat your oven to 350°F (175°C) and spray a 9×13-inch or 2-quart baking dish with nonstick cooking spray to prevent sticking.
- Sauté Onions: In a medium skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons vegetable oil. Add the diced onion and cook, stirring occasionally, until the onion is translucent and tender, about 5 minutes.
- Mix Wet Ingredients: In a very large mixing bowl, whisk together the remaining 4 tablespoons melted butter, cream of celery soup, cream of mushroom soup, sour cream, and 1 cup of the grated sharp cheddar cheese. Add the sautéed onions, including the oil and butter from the skillet, to this mixture and stir well to combine.
- Add Potatoes: Stir in the partially thawed frozen shredded hash browns and mix thoroughly until everything is evenly incorporated.
- Transfer To Baking Dish: Pour and spread the potato mixture evenly into the prepared baking dish.
- Prepare Topping: In a small bowl, toss the crushed Ruffle potato chips with ¼ cup melted butter and the optional ½ teaspoon Parisien herb blend to lightly coat the chips. Sprinkle the chip mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the mixture is hot throughout and bubbly around the edges, and the potato chip topping is golden and toasted but not burnt.
- Rest: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set before serving.
- Serve: Scoop and serve warm as a hearty side dish or comforting main.
Notes
- Partially thawing the hash browns helps to ensure even cooking without excess water.
- For a crispier topping, broil for 1-2 minutes at the end of baking but watch closely to avoid burning.
- You can substitute the herb blend with dried parsley, thyme, or omit it entirely for a simpler flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- Use full-fat sour cream for best creaminess; low-fat versions may produce a less rich casserole.
- This dish can be made ahead and baked right before serving to save time.
