The Best One-Bowl Hash Brown Potato Casserole

"My family loves this and I make it on regular rotation, it's so easy to make just mix everything in one large bowl then bake, you may prepare the complete casserole and refrigerate until ready to bake, which makes this a perfect potluck dish! --- I have even made this using frozen french fries that I cut up into small pieces when I had no hash browns on hand and can also be made using cooked cubed potatoes --- cream of chicken soup may be used in place of mushroom soup, you may even throw in some chopped cooked ham or chicken also, I most always increase this by using two cans of soup, 1-1/2 cups sour cream and using half a 5-pound bag of hash browns --- you will love this! :)"
 
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photo by kittycatmom photo by kittycatmom
photo by kittycatmom
photo by Bryan M. photo by Bryan M.
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
photo by *Parsley* photo by *Parsley*
Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Set oven to 350°F.
  • Butter a 13x9-inch casserole dish.
  • In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup parmesan cheese; whisk or mix until well combined.
  • Mix in the cheddar cheese, onions and hash browns.
  • Spread into prepared baking dish.
  • Sprinkle with about 1/2 cup parmesan cheese.
  • Bake uncovered for 40 minutes or until hot and bubbly.
  • If desired sprinkle about 2 cups grated chedar cheese on top and return to oven for 3 minutes to melt the cheese.

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Reviews

  1. GREAT recipe. Made for a church brunch and it was the first dish gone. I omitted onions. Topped with about 1 cup of cheddar jack cheese (that's all I had). Such good flavor.
     
  2. Loved by everyone on Easter Sunday! The only thing I'd change for next time is pull back a bit on the seasoning salt and sub in regular salt. (A funny note: my son asked what the "little white round things" were in the potatoes..the white parts of the green onions...I gasped and said "So that's where all my tiny rubber bands went!")
     
  3. Love this recipe. Thanks for posting!
     
  4. I was motivated to make this recipe because I had two big items clogging my freezer that I was never going to use: a 2lb bag of shredded potatoes, and a pretty hard, stale half of a "Lancashire Bomb" of cheese, a cheese similar to cheddar. So I figured I'd get two birds stoned at once, and made this recipe to use that stuff up. Ingredients changes: I used the Lancashire Bomb instead of cheddar, and Baida Complete seasoning instead of seasoning salt. I used a medium (not small) onion and a bit of onion powder, too, as well as some Costco no sodium dried vegetables seasoning mix (i.e. dried garlic, carrots, onions, etc.). Every other ingredient else was exactly as the recipe called for. Cooking changes: When I sprinkled the reserved cheddar at the end of cooking, I placed the glassware on the bottom rack and increased the heat to 400 to quickly brown the bottom of the casserole (3-4 minutes), then moved the casserole to the top rack and broiled on low for 2 minutes. It came out GREAT. The mild white cheddar flavor of the Lancashire really complimented the mushroom flavor, which came through very clearly. Don't skip that soup! I normally like sharp orange cheddars and would have used that if I wasn't saddled with the Lancashire, and it would have come out MUCH worse. Use a the mildest white cheddar you can get! It creates a very subtle, heavily vegetable-flavored dish. Sprinkle with freshly diced scallions and serve with a lightly salted soft poached egg for an amazing breakfast. Kind of a nutritional catastrophe of a recipe but extremely filling so just eat one bowl! Took quite a while to mix but I'd make it again if I REALLY wanted to impress someone with my breakfast skillz. Also this makes a giant amount, so I divided it into five small Tupperwares, took it to work (where I have a dozen eggs in the fridge and a microwave egg poacher), and had lunch for the entire week!
     
    • Review photo by Bryan M.
  5. Great recipe! However, I shred my own potatoes with a coarse shredder and soak them in water first to remove the starch. I also sometimes use a Velveeta cheese sauce instead of cheddar - omitting the cream of mushroom soup. Comes out a bit more creamy. Also, as I always do, I sub out the sour cream for plain Greek yogurt.
     
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Tweaks

  1. It was a hit for Easter brunch served with our Honey Baked Ham. Instead of velveeta, I had some jalapeño cheddar cheese spread I added for a little kick and potato chips on top with extra cheddar cheese for the topping. This is going to be traditional fare for holiday dinners :)
     
  2. Great recipe! However, I shred my own potatoes with a coarse shredder and soak them in water first to remove the starch. I also sometimes use a Velveeta cheese sauce instead of cheddar - omitting the cream of mushroom soup. Comes out a bit more creamy. Also, as I always do, I sub out the sour cream for plain Greek yogurt.
     
  3. Kittencal, Have come to the decision, when I see your name.....I already know, I can count on the recipe. it's pretty bad, when my family says "is Kittencal cooking today"?<br/><br/> The first time I made these, I forgot the butter, and only had frozen French fries in the house...it was yummy! great recipe for brunch, pot lucks and Christmas Morning. The only thing I. Have changed, is I use cooking spray instead of butter and I add in bacon bits (forgot the brand I use, I. Buy them from Costco, they taste like fresh cooked bacon, and cuts down on the fat). thank you again, for visiting my kitchen!
     
  4. Made these tonight for dinner with a baked ham. This casserole was a snap to make and very, very delicious. I used fresh garlic instead of the garlic powder, cream of chicken soup instead of mushroom (was out of mushroom soup), added a can of sliced mushrooms, only used 1/4 cup of parmesan cheese (because we don't like too much parm) and did not add the green onions because yet again, I was out of those. It was still wonderful! Comfort food at its finest. Thank for for yet another wonderful recipe Kittencal!
     
  5. Creamy, cheesey and delicious. I used cream of potato soup in place of the cr of mushroom, but that's the only change that I made. This is a great crowd-pleasing side dish. Thanx for sharing. It's a keeper!
     

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