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



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

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