Recipe by less2saw
Love comfort food? Tired of dry or tough hash brown casseroles? This one freezes well and is definitely good for any time at all. My sons consider it a staple and fight to get the most. From "The Best of Bridge" cookbooks
Top Review by used2beyung
Like many of you, I've been making this casserole for many years. This has probably been my most requested side dish. In fact, I made it so often I grew sick of it and did not make it for some time. This recipe adapts to differing tastes very well, although I do not like to use shredded potatoes; the "country" or "bulkier" hash browns work better for me. I often make this with low fat soups and sour cream and it's great! O'Brien potatoes are good as well. I use one can of cream of potato soup and one can of cream of mushroom. The BEST part, however, is that I add a nice layer of toasted sesame seeds atop the parmesan cheese, and I bake it at a mere 300 degrees for 2 plus hours - uncovered! Very, very good! You can't go wrong with this recipe.
- 2 lbs frozen hash browns or 2 lbs potatoes, fresh, chopped and pre-cooked
- 2 cups sour cream
- 2 (10 ounce) cans cream of mushroom soup
- 1⁄2 cup butter, melted
- 1⁄4 cup onion, grated (to taste)
- 1 teaspoon sea salt (to taste)
- 1 teaspoon pepper (to taste)
- 2 cups cheddar cheese, grated
- 1⁄2 cup parmesan cheese, grated (to taste)
Directions See How It's Made
- Preheat oven to 350°F.
- Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
- Mix all but the parmesan with the potatoes.
- Transfer this mix to a presprayed 9X13 inch baking dish.
- Sprinkle the parmesan over the top.
- Bake at 350F for 60-90 minutes.
- This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.