Yum-A-Lum Casserole gets its name from the sounds people make after taking their first bite: it’s so good they can only say variations of “yum!” This is a hash brown casserole infused with savory chicken flavor and plenty of rich butter, so each crunchy bite is luxurious and filling! Melty cheese and sour cream add sharpness and tang, while the herby breadcrumbs add even more crunch and fragrance that will make you sigh with happiness. What else can be said about Yum-A-Lum Casserole except “mmmm!”?
Ingredients
- 1 stick salted butter, plus more for the pan, divided
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 16 ounces sour cream
- 2 (10.5-ounce) cans condensed cream chicken soup
- 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
- 8 ounces cheddar, shredded
- 1 cup breadcrumbs
- 1 tablespoon parsley, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 3-quart casserole dish with butter.
Step 3 –Heat a medium skillet over medium heat.
Step 4 –Add 2 tablespoons of the butter to the skillet.
Step 5 –Add the onion and cook for 5 minutes.
Step 6 –Add the garlic and cook until the onion is slightly softened and the garlic is fragrant, about 2 minutes.
Step 7 –Transfer the mixture to a plate and let cool slightly.
Step 8 –In a large mixing bowl, combine the sour cream, the chicken soup, the hash browns, the cheddar, and the onion mixture.
Step 9 –Transfer the hash brown mixture to the prepared casserole dish.
Step 10 –Cover the casserole dish and bake for 45 minutes.
Step 11 –In a small microwave-safe bowl, place the remaining 6 tablespoons of the butter.
Step 12 –Cover the bowl and microwave until melted, about 45-60 seconds.
Step 13 –Mix the breadcrumbs and the parsley into the melted butter.
Step 14 –Top the casserole with the breadcrumb mixture.
Step 15 –Bake, uncovered, until the top is golden brown and the casserole is bubbly all over, about 25-30 minutes.
Step 16 –Serve hot.
