Hash brown casserole is SO yummy! I’m sure many of you have a version of this recipe, but if you don’t I think this is a tried and true dish that should be in everyone’s cooking repertoire.
Hash brown casserole is a perfect side dish for any steak, chicken or fish dinner. It is incredibly easy to make and can be made up to a day ahead of time and kept in the fridge until it is time to bake. If you are looking for a dish to take to a pot-luck, this one is a guaranteed crowd pleaser. This is also a wonderful brunch dish as well!
If for some reason you have never tried this dish, please, please give this recipe a try – you will love it!!
Hash Brown Casserole
Ingredients:
1 bag frozen, shredded or diced hash brown potatoes (2 lbs.), thawed
1 onion, chopped
1 can cream soup (cream of chicken, mushroom, celery…..whatever you have)
1 8 oz. container sour cream (I use light sour cream)
1 lb. shredded cheddar or monterey jack cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed corn flakes or 1 cup seasoned bread crumbs
1/4 cup melted butter
Directions:
Preheat oven to 350 degrees.
Grate cheese (or you can use already shredded bagged cheese) and chop onion.
Then add your hash browns, cream soup, sour cream, cheese, onions, salt and pepper in a large mixing bowl and stir until combined.
After all ingredients are combined, spoon hash brown mixture into a greased, glass baking dish. Top hash browns with crushed corn flakes or seasoned bread crumbs (I used bread crumbs here) and drizzle melted butter evenly on top.
Bake for 35 minutes, covered. Remove foil and continue to bake an additional 10 minutes.
Hash Brown Casserole – hot out of the oven!!
Serve with salad and Honey-Dijon Pecan Crusted Salmon (recipe to come!!)
Cottage Mama’s Note: To make hash brown casserole into a main dish entree, consider adding cubed ham or chicken and adding additional vegetables such as diced bell peppers, peas or broccoli.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
May I just say, I do SO adore ALL the recipes you post! I have been adding them to our menus, and they are a BIG hit! Thank you, thank you, thank you, thank you!
Okay I was looking at your blog, and may I say you are GREAT!!!!, (now take a minute and just breath in the compliment and enjoy) my husband looked up from his book and saw the hashbrowns and ooh let’s have that for dinner…so I will be making hashbrowns (yeah! because I had othing planned anyway). Thank you so much.
Wendy
Looks delicious! Your blog is lovely!
We love this too! We don’t use onions and we use Corn Chex instead of Corn Flakes.
We crush the Chex and then mix it with melted butter and lay that over the potato bake.
Oh! This look so good!! I would love it, if you would share this, & any other recipes you may have, on my recipe link up. http://goodrecipesonline.com/organized-linkup-for-all-your-recipes-goodrecipesonline-com/.