Prep 15 mins
Cook 1 hr 30 mins
Great for brunches, potlucks, and special occasion side dishes! I had really looked forward to reviewing "Hashbrown Casserole" the way we've always enjoyed making it, but I couldn't find it listed with cream of potato soup. Since it's one of my very favorite foods and my favorite way to make it, I decided to post the recipe myself. I hope you enjoy it as much as my family does!
- 1 (1 1/2-2 lb) bag frozen hash browns, thawed (I use Ore-Ida)
- 2 (10 1/2 ounce) cans cream of potato soup
- 12 ounces sour cream
- 8 -16 ounces shredded cheddar cheese (as much as you'd like, we like it really cheesy!)
- 1⁄2 cup finely chopped onion (optional)
- salt & pepper (to taste)
- Preheat oven to 325 degrees.
- Combine thawed hash browns, soup, sour cream, and onion (if using) in a large bowl and mix until the hash browns are well coated.
- Stir in cheddar cheese gradually until desired amount is reached and then sprinkle with a little salt and pepper for the last few turns of your spoon.
- Spoon into a lightly greased 9x13 cake pan and gently pat down to flatten.
- Sprinkle the top with just a bit more pepper (mainly for presentation, can also add a bit more salt if desired) and then cover with aluminum foil.
- Bake for 1 hour, then uncover and bake an additional 30 minutes. Serve hot and enjoy!
Never seen one of these hashbrown casseroles using cream of potato. I loved it, much more than the traditional ones that call for cream of chicken/mushroom. I put bacon in too, and it was yummy.
Made this for dinner tonight. We liked it a lot, even my picky 4 year old is eating, right now. I only had one can of cr of potato soup so I used a can of cr of chicken also. I took the other person advice and added chopped ham to it and made it a meal. Im not a fan of salt and pepper so i just added garlic and onion powder. This was very tasty. It seems like there could be several variations to be able to make this recipe. Itll be fun trying them all. Next time with sausage. Thanks again
I prepared this for our meal last night, using Cream of Mushroom soup. I think next time I will try adding chopped sweet pepper (orange or red would be nice), and thinly sliced selery. We thought it would be nice with more flavor and color. Perhaps even adding a little breakfast sausage would be nice, or chopped ham. Thanks for the recipe, Colorado Lauralee