Dolly’s Famous 5-Ingredient Stampede Hashbrown Casserole

 Why You’ll Love This Recipe

• Effortless Prep: No dicing, sautéing, or complex prep steps required—just mix, spread, and bake.
• Potluck & Holiday Perfection:Feeds a crowd easily and pairs seamlessly with roast chicken, holiday ham, ribs, or breakfast spreads.
• Foolproof Texture: Frozen hashbrowns soak up the creamy cheese mixture, resulting in a tender center beneath a crispy browned top.

Recipe Overview

Detail	Time / Yield
Prep Time	5 minutes
Cook Time	45–50 minutes
Total Time	55 minutes
Servings	8–10 servings
Baking Temp	350°F (175°C)

Ingredients

• 1 bag (30 oz) frozen shredded hashbrowns, thawed
• 1 can (10.5 oz) condensed cream of chicken soup (or cream of cheddar)
• 1 container (16 oz) sour cream
• 2 cups sharp cheddar cheese, freshly shredded and divided (1.5 cups for filling, 0.5 cup for topping)
• ½ cup (1 stick) unsalted butter, melted

(Optional pantry seasoning: ½ tsp garlic powder, salt, and black pepper to taste)

Step-by-Step Instructions

1. Prepare the Oven and Baking DishPreheat your oven to 350°F (175°C). Lightly grease a standard 9×13-inch baking dish with non-stick spray or butter.

2. Mix the Cream Base In a large mixing bowl, combine the sour cream, condensed cream of chicken soup, and melted butter. Whisk until smooth and uniform. Stir in 1.5 cups of the shredded cheddar cheese.

3. Fold in the Hashbrowns Add the thawed shredded hashbrowns to the bowl. Gently fold with a rubber spatula until every shred is evenly coated in the creamy mixture.

4. Assemble and Top Spread the hashbrown mixture evenly into the prepared baking dish, smoothing out the surface. Sprinkle the remaining ½ cup of shredded cheddar evenly across the top.

5. Bake to Golden Perfection Bake uncovered for 45 to 50 minutes, or until the casserole is bubbling vigorously around the edges and the top is deeply golden-brown and crispy. Let it rest for 5 to 10 minutes before scooping and serving.

Baker’s Tips for the Best Result

• Thaw the Potatoes: Make sure your shredded hashbrowns are completely thawed and lightly blotted with paper towels. Excess ice crystals will add water and dilute the creamy sauce.
• Shred Your Own Cheese: Pre-bagged shredded cheese contains anti-caking starches that hinder smooth melting. Grating a block of sharp cheddar yields a richer sauce and a superior golden crust.
• Crispy Topping Variation: If you prefer extra crunch, toss ½ cup of crushed buttery round crackers (like Ritz) or cornflakes with 2 tablespoons of melted butter and scatter over the top during the last 15 minutes of baking.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezing: Assemble the casserole completely without baking, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm the whole baking dish in a 325°F (165°C) oven until heated through and crisp on top.