Hash Brown Potato Casserole

Hash Brown Potato Casserole

8 reviews, 4.5 star(s). 80% would make again

Ready in 1 hour 50 minutes

This recipe is very easy and very good. If you are in a hurry, it can be made ahead of time and frozen.

"This easy-to-make side was amazingly good. We let the frozen hash browns thaw in the refrigerator overnight and drained off any extra water before adding the other ingredients. Instead of 1 large casserole, we divided the mixture into 2 smaller square casseroles and added left-over Easter ham to one. Both versions were very satisfying...turning out cheesy, creamy and delicious. Everyone loved them!"

Ingredients

2 pounds frozen hash browns
1/4 cup Margarine; melted
1/4 cup Onion; chopped
1 can cream of chicken soup
8 ounces sour cream
1 1/2 cup Cheddar Cheese; grated

Original recipe makes 6

Servings  

Preparation

Thaw potatoes outside refridgerator for about 45 minutes. Spray a 13 X 9 baking dish with cooking spray. Mix potatoes with remaining ingredients. Bake at 350 degrees for one hour.

Verified by stevemur
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Tasty and easy!
sgrishka


mmr2007

Calories Per Serving: 443 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

It was a huge success. Everyone wants me to make more! A well deserved 5 stars.
KevsterWebster 2y ago


I used dehydrated hash browns. It cut the cooking time in half. It was a big hit at our church function.
Billymadman101 2y ago


mlesher1 3y ago

Omg was this so creamy and delish it melted in my mouth will make all the time and so easy!!!
mmr2007 3y ago

This easy-to-make side was amazingly good. We let the frozen hash browns thaw in the refrigerator overnight and drained off any extra water before adding the other ingredients. Instead of 1 large casserole, we divided the mixture into 2 smaller square casseroles and added left-over Easter ham to one. Both versions were very satisfying...turning out cheesy, creamy and delicious. Everyone loved them!
sgrishka 5y ago

[I posted this recipe.]
albyram 6y ago

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