“Christmas comfort favorite” — only 4 ingredients. I whip this up every year and it’s always the first thing gone.

2. Make the Creamy Mixture
In a large bowl, whisk together the condensed cream of chicken soup and sour cream until smooth and blended.

3. Add Cheese and Seasonings
Mix in about 1 1/2 cups of the shredded cheddar, reserving the last 1/2 cup for topping. Add salt and pepper if desired.

4. Combine with the Potatoes
Gently stir in the thawed hash browns, coating them thoroughly. Spread the mixture evenly in your prepared baking dish.

5. Top and Bake
Scatter the remaining 1/2 cup of cheddar cheese over the top. Bake uncovered for 45–55 minutes, or until the casserole is bubbly around the edges and the top is melted and lightly golden.

6. Rest and Serve
Let the casserole sit for about 10 minutes before serving for the best texture.