HASH BROWN POTATO CASSEROLE-III
Hash Brown Potato Casserole III
A creamy, cheesy, and comforting baked potato dish — rich in flavor and perfect for family gatherings, brunches, or potlucks!
This version of the beloved hash brown casserole combines tender shredded potatoes, savory soup, and gooey melted cheese — baked until bubbly and golden on top.
🧂 Ingredients (Serves 8–10)
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1 (32 oz) package frozen hash brown potatoes, thawed
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1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian option)
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1 cup sour cream
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1 small onion, finely chopped (about ½ cup)
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½ cup melted butter
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2 cups shredded sharp cheddar cheese
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½ tsp salt
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¼ tsp black pepper
🧈 Optional Topping:
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1½ cups crushed cornflakes or crushed buttery crackers
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¼ cup melted butter
👩🍳 Instructions
1. Preheat Oven
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Preheat to 350°F (175°C).
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Grease a 9x13-inch baking dish with butter or cooking spray.
2. Combine the Base
In a large mixing bowl:
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Mix soup, sour cream, melted butter, onion, salt, and pepper until smooth.
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Stir in cheddar cheese.
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Add the hash browns and fold gently until evenly coated.
3. Transfer and Top
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Spoon the mixture evenly into the greased baking dish.
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For the topping: mix crushed cornflakes or crackers with melted butter and sprinkle over the top.
4. Bake
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Bake uncovered for 45–50 minutes, or until the casserole is bubbly and the top is crispy golden brown.
🍽️ Serving Ideas
Serve warm with:
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Breakfast: scrambled eggs, bacon, or sausage links
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Lunch/Dinner: grilled chicken, ham, or roast beef
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Holiday Meals: pairs beautifully with turkey or glazed ham
🌟 Tips & Variations
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🧀 Extra Cheesy: Add ½ cup more cheese for ultra gooey texture.
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🥓 Loaded Style: Add ½ cup cooked bacon bits or diced ham.
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🌶️ Kick it Up: Add a pinch of cayenne or diced jalapeños for a spicy version.
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❄️ Make Ahead: Assemble the night before, refrigerate, and bake the next day.
🥔 Quick Summary
| Step | Action | Key Tip |
|---|---|---|
| 1 | Preheat oven to 350°F | Use a 9x13-inch dish |
| 2 | Mix soup, sour cream, cheese, hash browns | Combine gently |
| 3 | Add buttered topping | For a crisp golden crust |
| 4 | Bake 45–50 minutes | Until bubbly and golden |
- 2 lb. bag hash brown potatoes, thawed
- 1/2 c. melted butter
- 1/2 pt. sour cream
- 1/2 c. chopped onion
- 1 can cream of chicken soup
- 2 c. grated mild cheddar cheese
- 1 tsp. salt
- 1/2 tsp. black pepper
TOPPING:
- 1 stick butter, melted
- 2 c. cornflake crumbs
INSTRUCTIONS
Mix all ingredients, except topping ingredients, and pour into 11 x 13 dish.
