Cheesy Potato Casserole

READY IN: 1hr 5mins
Recipe by TheDancingCook

Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime.

Top Review by SaraFish

Very easy and yummy. I used 2 pounds of fresh diced potatoes and increased the cooking time by about 10 minutes and it was perfect! I substituted cream of celery soup for the cream of mushroom and it was delicious. I also doubled the onions and I used margarine instead of butter. My only comment is the casserole was quite oily - maybe that was because I used margarine. I think you could sugnificantly cut back on the margarine (maybe even eliminate it altogether) because the soup and sour cream mixture provides plenty of moisture. I also topped the casserole with another small handful of cheese when there was about 10 minutes of cooking time left. Bottom line - a big time hit at my house! Rich, creamy and cheesy!

Ingredients Nutrition

  • 2 lbs frozen hash browns (I use the diced kind)
  • 12 cup butter
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 14 cup diced onion
  • salt and pepper, to taste

Directions

  1. Defrost potatoes, melt butter, and mix together all ingredients.
  2. Bake at 350 degrees for 1 hour in a 9x13 baking dish.
  3. From Carol, I sprinkle it with paprika before baking.

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