Recipe Details

Ingredients

• 1/2 c. 

  salted butter, divided, plus more for greasing the pan

• 1 

  yellow onion, chopped

• 2 

  cloves garlic, chopped

• 16 oz. 

  sour cream

• 2 

  (10.5-oz.) cans condensed cream of chicken soup

• 8 oz. 

  shredded cheddar cheese

• 1 

  (30-oz.) bag frozen shredded hash brown potatoes, thawed

• 1 c. 

  breadcrumbs

• 1 tbsp. 

  chopped parsley

Description

1. Preheat the oven to 375°. Heat a medium skillet over medium heat. Add 2 tablespoons of the butter, then add the onion. Cook for 5 minutes, then add the garlic. Cook until the onion is slightly softened, about 2 minutes more. Transfer to a plate and let cool slightly.
2. 2In a large mixing bowl, combine the sour cream, soup, cheese, potatoes, and the onion mixture. Transfer to a greased 3-quart casserole dish. Cover the casserole with foil and bake for 45 minutes.
3. 3Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted. Mix in the breadcrumbs and parsley. 
4. 4Top the casserole with the breadcrumb mixture and return to the oven, uncovered, until the top is golden brown and the casserole is bubbly all over, 25 to 30 minutes more.