June Evening Bake: Merely 4 ingredients. I pop this in the oven when I want to relax on the porch while dinner cooks itself.
4-Ingredient Oven Hash Brown Casserole
This cheesy hash brown casserole brings together shredded potatoes, creamy mushroom soup, diced onion, and sharp cheddar for a comforting, oven-baked side dish. The top turns golden and crisp while the center stays soft, creamy, and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen shredded hash browns, thawed | 1 (32-ounce) bag |
| Shredded sharp cheddar cheese, divided | 2 cups |
| Condensed cream of mushroom soup | 1 (10.5-ounce) can |
| Yellow onion, finely diced | 1 cup |
| Cooking spray or neutral oil | For greasing |
| Salt and black pepper | To taste (optional) |
Step-by-Step Directions
1. Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9 × 9-inch glass baking dish with cooking spray or oil.
2. Prepare the hash browns: Make sure the frozen hash browns are fully thawed. Separate any clumps so the potatoes mix evenly with the other ingredients.
3. Combine the ingredients: In a large bowl, mix the hash browns, 1½ cups of cheddar cheese, cream of mushroom soup, and diced onion. Add salt and black pepper if desired, stirring until everything is evenly coated.
4. Fill the baking dish: Transfer the mixture to the prepared dish and spread it into an even layer. Avoid pressing it down too firmly.
5. Add the cheese topping: Sprinkle the remaining ½ cup of cheddar evenly over the surface.
6. Bake uncovered: Place the dish on the middle oven rack and bake for 45–55 minutes, until the cheese is melted and golden brown and the edges are bubbling.
7. Rest before serving: Remove the casserole from the oven and let it stand for 8–10 minutes to allow the creamy center to set. Scoop into portions and serve warm.
