Description
Party Potatoes is a classic American cheesy hashbrown casserole perfect for gatherings, potlucks, and family dinners. Made with shredded hash browns, sour cream, cream of chicken soup, melted butter, cheddar cheese, and a crispy buttery topping, this dish is creamy, comforting, and irresistibly flavorful. It’s easy to prepare ahead and bake to bubbly golden perfection.
Ingredients
Scale
Main Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 2 cups sour cream
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- ½ cup chopped green onions (optional)
- ½ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping
- 2 cups crushed cornflakes or buttery cracker crumbs
- ¼ cup melted butter (for topping)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Mix base ingredients: In a large bowl, combine the sour cream, condensed cream of chicken soup, ½ cup melted butter, garlic powder, salt, and black pepper, stirring well until smooth and uniform.
- Add cheese and onions: Stir in the shredded sharp cheddar cheese and chopped green onions if using, distributing evenly throughout the mixture for flavor and texture.
- Combine hash browns: Add the thawed shredded hash browns to the bowl and fold everything together gently until all ingredients are thoroughly combined.
- Spread mixture: Evenly spread the hash brown mixture into the prepared baking dish, smoothing out the top for an even bake.
- Prepare topping: In a small bowl, mix the crushed cornflakes or buttery cracker crumbs with the remaining ¼ cup melted butter until the crumbs are coated and clumpy.
- Add topping and bake: Sprinkle the buttery crumb topping evenly over the potato mixture, then bake in the preheated oven for 45–50 minutes until the casserole is hot, bubbly, and the topping is golden brown.
- Serve: Remove from oven and let cool for a few minutes before serving to allow the casserole to set slightly for easier portioning.
Notes
- Substitute plain Greek yogurt for sour cream to lighten the dish and add a slightly tangy flavor.
- For a vegetarian version, replace the cream of chicken soup with cream of mushroom soup.
- This casserole is a great make-ahead option: assemble the night before, refrigerate, and bake just before serving.
- You can use crushed buttery crackers instead of cornflakes for a richer topping texture.
