Ingredients:

  • 30 oz (850g) frozen shredded hashbrowns, thawed and drained
  • 1/2 cup (115g) unsalted butter, melted
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1 cup (240g) sour cream
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1 tsp (2g) garlic powder
  • 1 tsp (3g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a large mixing bowl, whisk together the melted butter, cream of chicken soup, and sour cream until the mixture is smooth and velvety.
  2. Stir in the garlic powder, onion powder, salt, and black pepper, ensuring no lumps of soup remain.
  3. Add the thawed, drained hashbrowns and 1 1/2 cups (170g) of the grated cheddar cheese to the bowl and gently fold together with a rubber spatula.
  4. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  5. Sprinkle the remaining 1/2 cup (55g) of cheddar cheese evenly over the surface.
  6. Bake at 350°F (175°C) for 45 minutes until the edges are bubbling and the top has developed a mahogany-colored crust.