Golden, tender hashbrowns get folded into a creamy, savory mixture loaded with sharp cheddar, diced onion, garlic powder, and onion powder for serious depth in every bite. The whole thing bakes under a crushed buttery cracker topping until it turns deep golden and the edges are bubbling around the pan — that contrast of creamy interior and crunchy top is what makes this casserole such a crowd favorite. It's the kind of hands-off, comforting side that disappears fast at potlucks and holiday tables alike. Best of all, this one is a great fit for an egg free spread, so you can set it out alongside the rest of the meal without a second thought. Let it rest those five minutes after baking so it slices into clean, scoopable squares before you dig in.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, stir together the condensed cream of chicken soup, sour cream, shredded cheddar cheese, 6 tablespoons of the melted butter, diced onion, garlic powder, onion powder, salt, and black pepper until evenly combined.
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