Ingredients
Equipment
Method
Prep and mix
- Preheat oven to 350F and grease a 9x13-inch baking dish. You should see the oven fully heated before baking.
- In a mixing bowl, combine sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper. Stir until the mixture looks smooth and evenly colored.
- Fold in thawed frozen shredded hash browns until the potatoes are evenly coated. The mixture should look thick and clumpy, like a creamy casserole base.
- Spread the mixture into the greased baking dish in an even layer. Use gentle pressure to level the top.
- Bake at 350F for 45 minutes. The edges should be set and lightly browned.
Top and finish baking
- Top with the remaining Gruyere and crispy fried onions. The surface should be covered with a visible layer of cheese and onions.
- Bake at 350F for 10-15 minutes more, until golden and bubbling. Look for bubbling around the perimeter and a crisp, browned onion topping.
Notes
For best scoopable texture, let the casserole rest 5–10 minutes after the final bake so it thickens slightly. Store leftovers in the refrigerator up to 3 days; reheat covered in a 325F oven until warm. Freezing is possible, but the crispy fried onion topping will soften after thawing. For a lighter option, use low-fat sour cream and reduce the cheddar by half while keeping the Gruyere amount for flavor.