Sour Cream Hash Browns Potato Casserole

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    cup butter
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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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