Teresa *G*


I created this recipe after tasting a very popular, similar dish at a famous chain restaurant. I knew that I could create a more delicious hashbrown casserole and, sure enough, I did! Cheddar cheese, cream cheese, bacon and hash brown potatoes equals comfort food. This casserole is so rich and delicious! Everyone who has tried it has loved it! It's great for the holidays, potlucks, etc... and travels very well. It goes great with barbecue and is always on my table at Easter, right beside the ham. Just be sure to use the best extra-sharp cheddar. I know you'll love it! It's the best!

★★★★★ 1 vote
50 Min
50 Min


4 oz
cream cheese, room temperature
1/2 c
sour cream
1 tsp
seasoned salt (such as lawry's)
1/4 tsp
ground black pepper
1 can(s)
cream of chicken soup (10 3/4 oz.)
1/2 c
chopped sweet onion
1/4 c
salted butter, melted
3 c
shredded extra-sharp cheddar cheese, divided into 2 c and 1 c
2 lb
frozen shredded hash brown potatoes, thawed
1/2 to 3/4 c
real bacon bits, cooked and crumbled small (may use packaged real bacon bits if preferred)
1 1/2 Tbsp
minced fresh chives


1Gather and prep all ingredients.
2Lightly butter or spray a 9"x13" casserole; set aside.
3In a medium bowl, using a fork, beat cream cheese until light and fluffy.
4Gradually add sour cream and mix thoroughly.
5Add seasoned salt, pepper and cream of chicken soup; mix well.
6Add onions; mix well.
7Add melted butter and quickly mix well.
8Place oven rack in middle position; preheat oven to 350º F.
9Scrape soup mixture into a large bowl (extra large is best) and, using a large spoon or bowl scraper, stir in 2 cups of cheddar cheese and mix well.
10Add the hash browns and mix until well combined.
11Scrape into prepared casserole and smooth down evenly.
12Evenly sprinkle with crumbled bacon.
13Evenly distribute remaining cheese over all.
14Bake at 350º F for approximately 50 minutes.
15Remove from oven, sprinkle with chives and serve.
16Cover and refrigerate leftovers.