Total Time
55mins
Prep 10 mins
Cook 45 mins

Yummy sidedish great for potlucks, holidays or just a good dish at dinner time. Easy to make with a taste unlike any other.

Ingredients Nutrition

Directions

  1. Preheat oven to 375F degrees.
  2. on stove in pan mix sour cream, margarine, and cream of chicken until it becomes a bit runny.
  3. Pour hashbrowns into a 9 by 13 inch pan and add liquid mixture on top, mix up so all potatoes are saturated.
  4. Bake at 375 for 40 minutes.
  5. Take out of oven and top with 2 cups of cheddar cheese, return to oven for 5 minutes or until cheese is melted.
  6. This is a family favorite.
  7. Yum!

Reviews

Most Helpful

Living in Texas myself, I had to review your recipe! Truly I haven't tried it yet...it is almost identical to the recipe for Hashbrown Casserole which I adore. Your recipe calls for more butter. On the other that I made, I added fresh bacon bits at the end which I believe would be great on yours as well. Thanks for posting a nice easy side dish

Rise` January 24, 2002

Well, I have to admit ... this is a type of recipe I usually wouldn't make, with the soup, sour cream and all the cheese. But, now and then I give them a try. This was very good. Her brother just got back from Iraq and she wanted a very "homey / comfort food" type of meal. She had slow grilled beer can chicken and steaks, green beans and bacon slow cooked, corn on the cob, etc. You get the idea. And I brought the spuds. They were a hit. I made 2 pans and not a drop was left. They all asked for he recipe which I gave them and told them where I got it. I only used 1/2 cup and butter vs margarine. And, my store was out of the southwestern style hash browns, so I added green and red pepper and onion to mine which was the same thing. I used the low salt soup and low fat NOT NO fat sour cream. I also used a mix of mild and sharp cheddars. But I don't think that altered the recipe in any way. I may try a mix of mozzarella or monterey jack mixed in with the cheddar or even a jalapeno jack mixed in for just a little change. But the cheddar was just fine.

I will definitely make it again. I was very surprised at how good it was and how much of it I ate ... TOO much. Seriously, very good and a huge hit, especially by the returning brother.
Thx for a great easy recipe!
Kim

SarasotaCook December 06, 2010

I have been making this dish for over 20 years. With the sour cream and cheese, the butter/margarine is really not necessary...you will never notice it is missing if you leave it out. Chopped onion, green bell pepper and red bell pepper is a must. My recipe calls for 1 pint sour cream. You can mix everything together ahead of time and stick in the refrigerator until you are ready to bake. This is our favorite side dish when we grill/barbecue.

swissms January 07, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a