Country-Style Potato Casserole

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  • 2 lbs shredded hashbrowns thawed ~ GF if needed ~ I use Ore-Ida
  • 4 cups sharp cheddar cheese shredded ~ GF if needed ~ I use Kraft
  • 1 can cream of chicken soup ~ GF if needed ~ I use Health Valley Organic
  • 1 pint sour cream ~ GF if needed. I use Daisy which is currently GF.
  • 1 medium red onion chopped fine
  • 1 stick butter ~ GF if needed
  • Salt pepper, granulated garlic (or powder)


  • Sauté onions in butter in a large skillet on low heat until soft.
  • Add chicken soup; stir. Add sour cream and cheese.
  • Cook until cheese is melted.
  • Add salt, pepper, and granulated garlic. Mix in the hashbrowns.
  • Spray cooking spray in 9x13 casserole dish. Bake uncovered for 45 minutes at 325 degrees. (Like I mentioned above... I usually cook it longer and/or reheat in the oven to make it more golden and crispy around the edges.)
  • Enjoy!