Prep 15 mins
Cook 1 hr
My family has loved this forever and get excited when I tell them I am going to make it. The original recipe called for parboiled potatoes grated, that was too much work and it is just as good with the hashbrowns. MMMMmmmmm. Fattening but worth it.
- 2 lbs frozen cubed hash browns, partially thawed
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1⁄2 cup melted butter
- 1 bunch green onion, sliced thinly
- 2 cups grated cheddar cheese
- crushed potato chips, for topping
- Mix all ingredients, except potato chips together well (this can be done right in the pan to save dishes).
- Spread into 9 x 13 inch pan.
- Top with potato chip crumbs (I have used crushed corn flakes too, just as good) Bake in a 350 degree F oven for 1 to 1 1/2 hours.
- Serve with meat course.
Gave this recipe 4 stars ONLY because my whole family of 7 thought it was too 'sour' tasting. So NEXT time I make it (and I WILL make it again, because even though they all said this they still LOVED it!) I will use half the amount of sour cream. The other change I made was that I used a shredded Mexican Blend of cheese instead of cheddar. I baked according to the recipe. Used frozen potatoes and put it in the preheated oven for 1.5 hrs and it came out nice and bubbly and brown around the edges. This one (as I've modified it) is definitely a keeper. Served it with fried pork chops, great northern beans and apple sauce. DELICIOUS!
I make this recipe every Holiday I can. I put it in a disposable pan. I always double the recipe also. I have a big family and there never seems to be enough Potato's to go around so I double it. I do not use Regular Chips, I use Sun Chips Harvest Chedder. They are out of this world! They are crunchy and and taste compliments the Potato Casserole. Kim H.
This recipe is excellent! The first time I tried it I baked it for 1 1/2 hours. Some of the potatoes were not done but my oven is over 20 years old. The 2nd time I baked it 2 hours and it was perfect!