Hash Brown Potato Casserole
Teresa Ambra
This lovely side dish is so rich and creamy. Hash browns are combined with green onions, cream of mushroom soup, sour cream, cheddar cheese and then covered with sour cream and onion potato chips for additional flavor. Excellent choice for company or holiday dinners.
Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Veggie Side Dish/Casserole
Cuisine American
Servings 15
Calories 170 kcal
30 oz. bag frozen hash brown potatoes shredded, not diced 1/4 cup onions diced, or green onions; I used one large green onion 1 can cream of mushroom soup 8 oz. container sour cream 1 1/2 cups sharp Cheddar cheese grated 1 cup Lay’s sour cream & onion potato chips crushed (measure after crushing) 1/2 cup 2% milk see note below
Mix potatoes, onions, soup, sour cream and cheese in a large mixing bowl.
If mixture seems dry, add a little milk to it--up to a half cup.
Put into greased 9x13” 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!)
NOTE: I added ½ cup milk to the mixture before putting in a casserole dish.
© Can’t Stay Out of the Kitchen
Calories: 170 kcal Carbohydrates: 16 g Protein: 6 g Fat: 10 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.01 g Cholesterol: 22 mg Sodium: 269 mg Potassium: 298 mg Fiber: 1 g Sugar: 1 g Vitamin A: 215 IU Vitamin C: 6 mg Calcium: 113 mg Iron: 1 mg
Keyword casserole, cheese, potatoes, side dish, vegetable