Ingredients:

  • 850g Frozen Shredded Hash Browns
  • 115g Unsalted Butter
  • 295g Condensed Cream of Chicken Soup
  • 475ml Full Fat Sour Cream
  • 75g Yellow Onion
  • 225g Sharp Cheddar Cheese
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Smoked Paprika

Instructions:

  1. Preheat the oven to 175°C (350°F). Ensuring a hot oven from the start helps the edges sizzle immediately.
  2. Thaw frozen hash browns completely. Pat them dry with paper towels until no moisture remains to prevent a watery casserole.
  3. Melt the unsalted butter in a small microwave safe bowl.
  4. In a large mixing bowl, combine the cream of chicken soup, sour cream, finely diced onions, salt, pepper, and smoked paprika.
  5. Whisk the wet ingredients until the mixture is velvety and uniform.
  6. Fold in the thawed hash browns and 170g of the shredded cheddar. Reserving some cheese for the top creates a better crust.
  7. Pour the mixture into a lightly greased baking dish, spreading it into an even layer with your spatula.
  8. Sprinkle the remaining 55g of cheddar over the top.
  9. Bake for 45 minutes until the edges are bubbling and the top is golden brown.
  10. Rest the dish for 5 to 10 minutes before serving. This allows the starches to set so it's not runny when scooped.