Prep 10 mins
Cook 1 hr
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
- 907.18 g frozen hash browns or 907.18 g potatoes, fresh, chopped and pre-cooked
- 473.18 ml sour cream
- 2 (566.99 g) can cream of mushroom soup
- 118.29 ml butter, melted
- 59.14 ml onion, grated (to taste)
- 4.92 ml sea salt (to taste)
- 4.92 ml pepper (to taste)
- 473.18 ml cheddar cheese, grated
- 118.29 ml parmesan cheese, grated (to taste)
- 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.
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.
I just made this for dinner. WOW! Is it ever good! Since I had 2 thawed (raw) pork chops in the fridge that needed to be used, I minced them up & added them to the mixture. All I can say is YUM!!! We will be making this A LOT! I did have a substitution to make as our daughter has celiac disease and cannot have the Cr of... soups. I have a gluten free dry mix as a cream of base--so I used the equivilant amount and added the milk I needed to equal the 2 cans. We are so used to doing this, we don't even notice it. If I had it in the house, I would have used 2 cans of Progresso's cream of mushroom soup...it IS gluten free. :o) THANKS for the recipe! It's a keeper!
This recipe tasted great and had good reviews all around when I made a double recipe. However, even after 1 1/2 hours of baking, it had a lot of oil remaining on top at the end! I ended up having to blot it off once it cooled, otherwise it would have been too greasy. Would definitely make again, but I might omit the butter entirely.