Addicting Hash Brown Casserole
photo by lazyme
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 (32 ounce) package frozen hash browns
- 2 (10 1/2 ounce) cream of celery soup or (10 1/2 ounce) cans cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 tablespoon milk
- 4 tablespoons butter
- 1⁄2 cup chopped onion
- 3 cups shredded cheese, divided
- 1 cup crushed corn flakes or 1 cup saltine
- 2 tablespoons melted butter
directions
- Preheat oven to 375.
- Mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl.
- Pour into a 9x13 dish that has been lightly sprayed.
- Top with remaining cheese.
- Combine cornflakes and butter and top the cheese with this.
- Bake at above temp for 40-50 minutes .
- Serve hot and enjoy!
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Reviews
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THANK YOU for this simple and ever so tasty side dish. It looks "awful" when you first stir it up but once it starts bubbling and browning in the oven...YUM! I'll definately make this again and again for that "different" potato dish. (P.S. I sprinkled on fresh bacon bits when I put on the cheese the last 5 minutes)
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This has been a standard in my house for years. When I made it for the in-laws, they started requesting it at all the family gatherings!<br/><br/>I use 32 ounces of potatoes and mix in the 2 cups of cheddar instead of sprinkling it on top. Then I also add a crushed potato chip topping. Crush up enough chips to cover the top, then drizzle about 4 tbls of melted butter over the top.
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This has been our go to Holiday potatoes for years and are a must with Easter Ham. There are many hash brown casseroles out there but we like the simplicity of this (as the kids say no yucky stuff like olives!). My daughter loves these so I often make just for us but freeze 1/2 of the batch before baking for another meal. I also add onions 'cuz I put onion in just about everything.
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Tweaks
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I used nofat sour cream and 1 small can of condensed cream of mushroom soup instead. I think that I'll try cheese or celery, or chicken soup next time. (I'm not a big fan of mushrooms). A little watery after I took it out of the oven. Let it sit 5-10 minutes and it turned out ok. Might add diced ham and green onion pieces to make it a little more colorfull and a complete breakfast!
RECIPE SUBMITTED BY
Chef Nichol
Omaha, NE
My name is Nichol and I am 31 years old. I live in Hastings, NE with my wonderful 9 month old daughter Molly, husband David, and our cat Salem. I absolutely love to cook and come up with new recipes. I also like to cook with ingredients that my husband claims he doesn't like and then when he eats a dish I created, he LOVES it!!
We hope to open our own restaurant in the next couple of years! For now I run my own catering business called Noshes by Nichol and I just thoroughly enjoy seeing the looks on peoples faces when they taste what I have created! It's the simple things in life for me and I am grateful for them every single day!
Oh and GGGOOO BBBIIIGGG RRREEEDDD! We are huge Husker fans and I always make a huge spread for game days!
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">