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Easy Potato Casserole |perfect side dish for Easter brunch or any meal of the week! #shop #cbias
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5 from 1 vote

Easy Potato Casserole for Easter Brunch

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8
Author: Jenn


  • 1 30-oz bag Ore-Ida Shredded Hash Brown Potatoes
  • 1 10.75-oz can cream of chicken soup
  • 1 16-oz container sour cream
  • 1/3 cup onion diced
  • 1/3 cup coconut oil melted
  • 3/4 tsp. salt more if needed
  • 1/2 tsp. pepper more if needed
  • 3/4 cup Mexican blend cheese + some for topping


  • Preheat oven to 350º F. Spray a 2 or 2.5 quart casserole dish with cooking spray.
  • In a large bowl, combine Ore-Ida Shredded Hash Brown Potatoes, cream of chicken soup and sour cream. Stir to combine.
  • Spray a small saucepan with cooking spray and heat onions until softened. Add to bowl (can add them without cooking, if desired).
  • Add in coconut oil, salt, pepper and cheese to hash brown mixture. Stir well.
  • Pour into prepared dish and sprinkle with a little cheese. Cover pan with tin foil. Bake in preheated oven for approximately 45 minutes and then take foil off for five minutes to melt cheese on top.