Sour Cream Hash Browns Potato Casserole
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 32 ounces diced uncooked frozen hash browns (not shredded, sometimes called "southern style")
- 1 medium onion, finely chopped
- 1 -2 tablespoon butter, for sauteeing onion
- 1 (10 3/4 ounce) can cream of chicken soup, not low fat, not low-salt
- 1 (8 ounce) carton sour cream (can be lowfat)
-
Topping
- 1 cup herb stuffing mix (whitebread not cornbread)
- 1⁄2 cup butter
directions
- Preheat oven to 350.
- (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
- Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
- Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
- Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
- Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
- If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
- I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).
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RECIPE SUBMITTED BY
I live in west Texas, work for a university, the same one I graduated from. For fun, I bake, read, play with my dog and laugh with my husband. I love simple comfort food. My favorite cookbooks are usually those from churches, junior leagues, and other groups who share family recipes from all over the United States. I am fascinated by regional choices and changes in recipes. I am very fond of Texas compilation cookbooks -- The Texas Highways Cookbooks and the HEB 100th Anniversary Cookbook.