Best Ever Potato Casserole

Brown Melly's Note:

There are many similar recipes but none are as good! I got this out of a church cookbook by Karla M. and Roberta G. Besides my mother in-law they are the best cooks in the church! I have made this so many times and it always turns out so yummy! Beware you will be tempted to eat more than you need.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 32 ounces cubed hash browns (not shredded)
• ¼ cup butter
• 16 ounces sour cream (you can use a little less, if you like)
• 10 ½ ounces cream of chicken soup
• 1 small purple onion (the purple adds nice color and taste)
• 2 cups grated cheddar cheese
• crushed potato chip (as need to cover the top)

Directions:

1. Thaw out hash browns.
2. Dice up onion nice and fine. In a large bowl, put hash browns, melted butter, and rest of ingredients (NO CHIPS) and mix well.
3. Salt and pepper to taste.
4. Pour mixture in a 9x13 inch baking dish and sprinkle chips.
5. Bake at 350°F for 40 minutes or until it is bubbling around the side of the pan.

Reviews

[Starweaver]

This is our favorite "hash brown" potato casserole. I just made it for Memorial Day and it was a big hit. I've been making this for a couple of years now. I love the red onion in it. I usually make half the casserole for 4-5 people and I kept putting a little more than half a can of soup in it because I felt like I was wasting the rest of the can. When I made the full recipe this time I put close to two full cans of soup plus an extra scoop of sour cream and it turned out really creamy and amazing. It's great leftover too!