Ingredients
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 large yellow onions, thinly sliced
- 2 tbsp butter (for onions)
- 1 tsp sugar (for onions)
- 1 cup sour cream (full-fat)
- 1 can cream of chicken soup
- 1 ½ cups shredded Gruyère cheese
- 1 cup sharp cheddar cheese
- ½ tsp garlic powder (optional)
- ½ tsp black pepper
- 1 ½ cups crushed Ritz crackers or crispy fried onions
- 2 tbsp melted butter (for topping, if using crackers)
Instructions
- Preheat oven to 350°F (175°C).
- Caramelize onions: In a large skillet over low heat, melt 2 tbsp butter and cook onions with sugar, stirring occasionally until deep golden and jammy (about 30–35 minutes). Or use 1 packet of French onion soup mix as a shortcut.
- In a large bowl, mix cream of chicken soup, sour cream, caramelized onions (or soup mix), Gruyère, cheddar, garlic powder, and pepper.
- Fold in thawed hashbrowns gently until fully coated.
- Grease a 9×13-inch baking dish and spread the mixture evenly inside.
- For topping: toss crushed crackers with melted butter or use crispy fried onions directly. Sprinkle evenly over the top.
- Bake uncovered for 45 minutes or until golden and bubbly.
- Let rest for 10 minutes before serving for best texture.
Notes
For best flavor, use full-fat dairy and grate your own cheese. Toast your topping before adding for extra crunch. Great make-ahead dish—just assemble and refrigerate before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg