Hash Brown Potato Casserole is a fabulous potato casserole recipe. It has lots of hash browns in a creamy sauce of cream of mushroom soup, sour cream, and rich cheddar cheese, then sprinkled with sour cream and onion potato chips to give it a little more zip. It’s amazing with the luscious interplay of flavors. It’s also fairly quick and easy to make too. It’s one of our favorite holiday side dishes.
One holiday my daughter-in-law brought this casserole for dinner and it is a keeper! I’m not claiming this is low in calories–it’s rather more of a comfort food–but it sure is delicious. While I received this recipe from my daughter-in-law, it is all over the Internet in many versions. Perhaps this is a recipe from Ore-Ida Potatoes, but I really have no idea who created the recipe. This is the version we like.
When I first posted this recipe in June of 2012, and then reposted the pictures in November 2013, my camera is just a cheap iPhone quality so the pictures were blurry, grainy, not properly positioned or presented, and dark and dreary. Pretty bad, huh?
It’s amazing this recipe had any pins, yet it did. I recently remade this recipe for a Christmas party (December 2014), and redid the pictures which depict this casserole in a much better light. 🙂 ha, ha!
If you’re looking for a fantastic potato casserole recipe, then give my Hash Brown Potato Casserole a try. It’s great for company dinners or holiday menus.
Hash Brown Potato Casserole is a fabulous holiday side dish.
The sour cream and onion potato chips add spectacular flavor to this easy side dish.
We brought Hash Brown Potato Casserole to a potluck Christmas party and it was cleaned out pretty quickly.
Here’s what I did.
These are the ingredients I used.
Place potatoes, sour cream, cream of mushroom soup, cheddar cheese and green onions in a large mixing bowl.
Grease a 9×13″ baking dish. Place potato mixture in dish. If the mixture seems too dry you can add a little milk. (I added about 1/2 cup milk before placing in baking dish).
Crush potato chips with a rolling pin until they are finely crushed.
Sprinkle crushed potato chips on top of casserole.
Cover casserole with foil and bake about one hour at 350. Remove from oven and remove foil. Bake about 10 minutes longer to lightly brown the potato chips.
To serve: cut casserole into squares and serve.
The sour cream and onion potato chips add delicious flavor to this Potato Casserole.
Hash Brown Potato Casserole is terrific for holidays like Thanksgiving, Christmas or Easter.
Here’s the recipe.
HASH BROWN POTATO CASSEROLE
(Recipe adapted from Candice, my daughter-in-law, Oxford, PA)
- 30-oz. bag frozen hash brown potatoes (shredded, not diced)
- ¼ cup diced onions or green onions (I used one large green onion)
- 1 can cream of mushroom soup
- 8-oz. container sour cream
- 1 ½ cups grated cheddar cheese
- about 1 cup crushed Lay’s sour cream & onion potato chips
- milk (see note below)
- Mix potatoes, onions, soup, sour cream and cheese.
- If mixture seems dry, add a little milk to it.
- Put into greased 9×13” casserole dish.
- Measure out crushed potato chips.
- Sprinkle about a cup over top.
- Cover with foil and bake at 350° for about an hour.
- Remove foil and bake an additional 10 minutes or so, until potato chips are lightly golden (not burned!)
Hash Brown Potato Casserole is rich and creamy and so delicious.
This comforting casserole has lovely flavors and texture.
This is a marvelous casserole to serve with any entree.
Hash Brown Potato Casserole is creamy, cheesy and delightful.
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