HASH BROWN POTATO CASSEROLE-IV
Hash Brown Potato Casserole IV
A creamy, cheesy, golden-baked comfort dish — perfect for breakfast, brunch, or dinner sides!
This version of the classic Hash Brown Potato Casserole (also called Funeral Potatoes or Party Potatoes) combines shredded potatoes, cheese, sour cream, and creamy soup for a rich, crowd-pleasing casserole.
🧂 Ingredients (Serves 8)
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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)
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1 cup sour cream
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½ cup melted butter
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1 ½ cups shredded cheddar cheese
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½ cup chopped onion (optional but flavorful)
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½ tsp salt
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¼ tsp black pepper
🧈 For the Topping (Optional but Delicious):
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2 cups crushed cornflakes or Ritz crackers
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¼ cup melted butter
👩🍳 Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9x13-inch baking dish with butter or cooking spray.
2. Mix the Casserole Base
In a large mixing bowl:
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Combine soup, sour cream, melted butter, onion, salt, and pepper.
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Stir in cheddar cheese until evenly mixed.
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Add hash browns and toss until well coated.
3. Transfer to Baking Dish
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Spread the mixture evenly into the prepared 9x13-inch pan.
4. Add Topping (Optional but Highly Recommended)
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In a small bowl, mix crushed cornflakes with melted butter.
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Sprinkle evenly over the top of the casserole.
5. Bake
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Bake 45–50 minutes, or until the casserole is hot and bubbly and the top is golden brown.
🍽️ Serving Suggestions
Serve warm as a side with:
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Breakfast: bacon, sausage, or scrambled eggs
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Dinner: baked ham, roasted chicken, or grilled steak
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Brunch: with fruit salad and muffins
🌟 Tips & Variations
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🧀 Cheese Options: Try Monterey Jack, Pepper Jack, or Colby for a flavor twist.
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🧅 Add-ins: Cooked bacon bits, diced ham, or green onions for extra flavor.
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🍄 Vegetarian Option: Use cream of mushroom soup and skip meat-based add-ins.
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❄️ Make-Ahead: Assemble the night before, refrigerate, then bake when ready to serve.
🥔 Quick Summary
| Step | Action | Key Tip |
|---|---|---|
| 1 | Preheat oven to 350°F | Grease baking dish |
| 2 | Mix soup, sour cream, cheese, and hash browns | Combine gently |
| 3 | Spread in dish | Even layer for even baking |
| 4 | Add buttered topping | Crispy golden crust |
| 5 | Bake 45–50 minutes | Until bubbly and golden |
- 2 lb. pkg. frozen hash brown, thawed
- 1 1/2 sticks butter, melted
- 1 c. chopped onion
- 1 can cream of chicken soup, undiluted
- 8 oz. carton sour cream
- 2 c. shredded cheddar cheese
- 2 c. cornflakes
- Garlic salt, to taste (opt.)
INSTRUCTIONS
Combine potatoes, 1 stick melted butter, onions, soup, sour cream and cheese, stir well.
