June Evening Bake: Merely 4 ingredients. I pop this in the oven when I want to relax on the porch while dinner cooks itself.

This 4-Ingredient Oven Hash Brown Casserole combines shredded hash browns with cream of mushroom soup, diced onions, and sharp cheddar cheese into a rich, comforting dish. Baked uncovered until golden brown and bubbly around the edges, it yields a crispy, cheese-encrusted top over a tender, creamy interior.

4-Ingredient Oven Hash Brown Casserole

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch glass baking dish.

2. Thaw hash browns: Ensure the shredded hash browns are thawed and separated so they bake evenly without clumping.

3. Mix ingredients: In a large bowl, combine the thawed hash browns, 1 1/2 cups of the shredded cheddar cheese, condensed cream of mushroom soup, and diced yellow onion. Season with a pinch of salt and pepper if desired, stirring until evenly mixed.

4. Fill dish: Transfer the hash brown mixture into the prepared glass dish and spread into an even layer without packing it down too firmly.

5. Top with cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly across the top.

6. Bake: Bake uncovered on the middle rack for 45 to 55 minutes, until the cheese is melted, deeply golden, and bubbling along the edges.

7. Rest and serve: Remove from the oven and let rest for 8 to 10 minutes so the creamy center sets before scooping into individual portions.