Prep 10 mins
Cook 1 hr
Here's a kid friendly side dish casserole that could also be used for breakfast! Very good for the cook of the house as well...easy to assemble and bake.
- 1 (1 1/2-2 lb) package frozen hash brown potatoes
- 2 cups sour cream
- 1⁄2 cup chopped onion
- 2 cups shredded cheddar cheese
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- Butter a 9x13 baking dish.
- Break up frozen hash browns and put into dish.
- In a bowl, mix the sour cream, onion, cheese, soup, salt, pepper and butter or margarine.
- Pour the mixture over the potatoes and mix well.
- Bake in a 350° oven for 1 hour, or until lightly browned on the top.
- May be assembled ahead and baked just before serving.
Our family loves this! Sometimes I have made this ahead in a slow cooker liner, put it in refrigerator, then taken it camping, and cooked on low while we go hiking.
Hey.. good stuff. Our old family favorite used chicken soup, but I we think the mushroom soup adds a nice touch. We also cover with cornflake crumbs right before serving.
This is a little different than the way I normally make hash brown casserole so I wanted to try it....and I think I have found my new way to make it! I used shredded hash browns which I thawed, and added some garlic powder and a little parsley to it for color. It was eaten right up with the meatloaf for dinner, barely any leftovers. It was cheesy and flavorful and the corners and edges got wonderful deep golden brown color. It's a keeper!