Ingredients
Scale
- ½ cup diced onions
- ½ cup cooked bacon crumbled
- ½ cup salted butter melted
- 1 cup sour cream
- 10.5 ounces cream of chicken soup
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 30 ounce shredded hash browns thawed
- 2 ½ cups shredded colby jack
- optional garnish – sliced green onions
Instructions
- Thaw the hash browns, ideally overnight in the fridge using a colander to catch excess moisture.
- Preheat the oven to 350°F (175°C) and prepare a 9×13 baking dish with non-stick spray.
- In a large mixing bowl, combine the chopped onions, crumbled bacon, melted butter, sour cream, and cream of chicken soup. Mix in the celery salt, salt, and garlic powder until well combined.
- Fold in the thawed hash browns, ensuring they are fully coated in the creamy mixture.
- Stir in the shredded colby jack cheese until everything is mixed evenly.
- Transfer the mixture into the prepared baking dish and spread it into an even layer. Bake uncovered in the preheated oven for about 50 to 60 minutes.
Notes
For an extra crispy top, broil for a few minutes at the end of baking.
Feel free to add more cheese or your favorite toppings for a personalized touch.
Make sure hash browns are well-drained to achieve the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.