Hashbrown Casserole

Instructions

1. 01

   Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with 1 teaspoon room temperature unsalted butter.

2. 02

   Place 1 (10.25) can cream of chicken or cream of cheddar soup, 16 ounces sour cream, and 1 large egg in a large bowl and whisk until smooth.

3. 03

   Add 32 ounces thawed hash browns, 1/2 large grated yellow onion, and half of the grated cheddar cheese (about 1 cup) and stir until well combined.

4. 04

   Pour the hash brown mixture into the baking dish and smooth into an even layer. Sprinkle with the remaining grated cheddar cheese (about 1 cup).

5. 05

   Bake until the edges are crisp and the top is beginning to brown, about 45 minutes.

6. 06

   Remove the casserole from the oven and let cool for 10 minutes. Sprinkle with 1/4 teaspoon ground black pepper, cut into squares, and serve hot.

7. 07

   Thawing hash browns: The hash browns can be thawed in the refrigerator overnight or at room temperature for about 1 hour. Storage: Leftovers can be refrigerated in an airtight container up to 4 days.