Best Ever Potato Casserole
"There are many similar recipes but none are as good! I got this out of a church cookbook by Karla M. and Roberta G. Besides my mother in-law they are the best cooks in the church! I have made this so many times and it always turns out so yummy! Beware you will be tempted to eat more than you need."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 32 ounces cubed hash browns (not shredded)
- 1⁄4 cup butter
- 16 ounces sour cream (you can use a little less, if you like)
- 10 1⁄2 ounces cream of chicken soup
- 1 small purple onion (the purple adds nice color and taste)
- 2 cups grated cheddar cheese
- crushed potato chips (as need to cover the top)
directions
- Thaw out hash browns.
- Dice up onion nice and fine. In a large bowl, put hash browns, melted butter, and rest of ingredients (NO CHIPS) and mix well.
- Salt and pepper to taste.
- Pour mixture in a 9x13 inch baking dish and sprinkle chips.
- Bake at 350°F for 40 minutes or until it is bubbling around the side of the pan.
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Reviews
-
This is our favorite "hash brown" potato casserole. I just made it for Memorial Day and it was a big hit. I've been making this for a couple of years now. I love the red onion in it. I usually make half the casserole for 4-5 people and I kept putting a little more than half a can of soup in it because I felt like I was wasting the rest of the can. When I made the full recipe this time I put close to two full cans of soup plus an extra scoop of sour cream and it turned out really creamy and amazing. It's great leftover too!
