A cozy, family-style baked casserole made with tender hash browns, sweet peas, and a creamy cheesy sauce, baked until golden and bubbly—then cut into easy-to-serve squares.
⸻
Ingredients (Serves 6–8)
Base
• 900 g (about 32 oz) frozen shredded hash browns, thawed (or refrigerated hash browns)
• 1 cup (150 g) green peas (frozen is fine)
Creamy mixture
• 1 can (300–330 g / ~10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 cup (240 g) sour cream (or plain Greek yogurt)
• 2 tbsp melted butter
• 1 small onion, finely chopped (or 1 tsp onion powder)
• 2 cloves garlic, minced (optional)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
Cheese topping
• 1 1/2 cups (150 g) shredded mozzarella
• 1 cup (100 g) shredded cheddar
Optional add-ins (choose one)
• 1–2 cups cooked chicken, shredded
• 1 cup cooked turkey/ham, diced
• 1/2 cup cooked bacon bits
⸻
Step-by-step (Simple)
1. Preheat the oven
Heat oven to 190°C / 375°F. Grease a 9×13-inch (23×33 cm) baking dish.
2. Prep the potatoes
If using frozen hash browns, thaw and squeeze out excess moisture (this helps it bake nicely, not watery).
3. Mix the filling
In a large bowl, combine:
• hash browns + peas
• cream of chicken soup + sour cream
• melted butter + onion + garlic
• salt + pepper
Add any optional protein if using. Mix well.
4. Assemble
Spread the mixture evenly into the baking dish.
5. Add cheese
Sprinkle cheddar + mozzarella evenly over the top.
6. Bake
Bake 35–45 minutes, until hot and bubbly and the top is golden.
7. Rest + slice
Let it rest 10 minutes, then cut into squares and serve.
⸻
Quick notes (to match the photo vibe)
• Want a more browned top? Broil/grill for 1–2 minutes at the end (watch closely).
• If you don’t have canned soup, tell me and I’ll give you a quick homemade white sauce substitute.
If you tell me whether you want it vegetarian, with chicken, or with tuna, I’ll tailor the exact version to your taste.