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.

5 from 2 votes

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Veggie Side Dish/Casserole

Cuisine American

Servings

Calories 170 kcal

Equipment

1 9x13" glass baking dish
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 Rolling Pin (to crush potato chips; or crush them in your hands)
aluminum foil

Ingredients

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

Instructions

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!)

Notes

NOTE: I added ½ cup milk to the mixture before putting in a casserole dish.

Nutrition

Calories: 170kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 22mgSodium: 269mgPotassium: 298mgFiber: 1gSugar: 1gVitamin A: 215IUVitamin C: 6mgCalcium: 113mgIron: 1mg

Keyword casserole, cheese, potatoes, side dish, vegetable

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