4-ingredient cheesy holiday potato casserole

Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.

If your hash browns are still very frozen, spread them out on a sheet pan and let them sit at room temperature for 10–15 minutes to soften slightly. This helps everything mix more evenly and bake more quickly.

In a large mixing bowl, stir together the condensed cream of chicken soup and sour cream until smooth.

Add about 1 1/2 cups of the shredded cheddar cheese to the bowl and stir to combine, reserving the remaining 1/2 cup for topping.

Fold in the thawed shredded hash brown potatoes until everything is evenly coated. Season with a little salt and black pepper if you like—go light on the salt since the soup and cheese are already seasoned.

Transfer the potato mixture to the prepared 9×13-inch baking dish and spread it out into an even layer.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.

Bake, uncovered, for 45–55 minutes, or until the casserole is bubbling around the edges and the top is melted and lightly golden. If you like a deeper golden top, you can broil it for 1–2 minutes at the end, watching closely.

Let the casserole rest for about 10 minutes before serving. This helps it set up a bit so it scoops more neatly and saves your tongue from molten-cheese burns.

To keep this truly 4-ingredient, you can skip the optional salt and pepper, but a pinch really wakes up the flavors. For a slightly lighter version, swap half of the sour cream for plain Greek yogurt—it keeps the creaminess but adds a little tang. If you need it vegetarian, use cream of mushroom or cream of celery soup instead of cream of chicken. You can also change up the cheese: try a mix of cheddar and Monterey Jack for extra meltiness, or use pepper jack if your crew likes a little heat. For added texture, sprinkle a handful of crushed cornflakes or buttery cracker crumbs over the top along with the cheese before baking. If you’re prepping ahead for a busy holiday, assemble the casserole up to a day in advance, cover tightly, and refrigerate; just add 5–10 extra minutes to the baking time. Leftovers reheat well in the oven or microwave, and if you’re thinking weeknight shortcut, you can halve the recipe and bake it in an 8×8-inch dish for a smaller family dinner.