Ingredients
The key to this dish lies in selecting the right ingredients, especially when it comes to the onions and cheese. I always opt for yellow onions for their balance of sweetness and sharpness, and fresh shredded cheese rather than pre-shredded to avoid any unwanted additives. The potatoes should be just tender, not mushy, and using a good-quality sour cream really makes the sauce silky and comforting. Over the years, I’ve learned that these small choices make a huge difference in the final flavor.
- 4 cups frozen shredded hashbrowns, thawed
- 2 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 cup sour cream (full fat for best creaminess)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups crispy fried onions (store-bought or homemade)
- Optional: fresh thyme or chives for garnish
If you prefer a lighter version, Greek yogurt can substitute the sour cream, though it slightly changes the tang. For a vegetarian twist, use mushroom soup and vegetable broth when sautéing the onions.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown—this usually takes about 25-30 minutes. Patience here is key; the slow cooking brings out that signature sweetness.
- In a large mixing bowl, combine the thawed hashbrowns, caramelized onions, sour cream, cream of mushroom soup, cheddar cheese, Parmesan, garlic powder, salt, and pepper. Stir everything gently until it’s well mixed but still holds some texture.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the crispy fried onions evenly over the top for that irresistible crunch.
- Bake uncovered for 35-40 minutes, or until the edges are bubbly and the topping is a beautiful golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh thyme or chives if you like a pop of color and fresh flavor.
One trick I learned from my days in restaurant kitchens: don’t rush the onion caramelization. It’s the backbone of the dish’s flavor. Also, letting the casserole rest helps it set, so it doesn’t slide off your spoon!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
