HASHBROWN CASSEROLE 
1 large bag hashbrowns
8 tablespoons melted butter
1/2 c. chopped onion
1 12 oz bag chopped Cheddar cheese
1 8oz container sour cream
1 can cream of mushroom soup

In a 9 x 13 inch casserole, combine all ingredients. Sprinkle additional Cheddar cheese over the top. Refrigerate overnight. Bake at 350°F for 45 minutes.

recipe reviews
Hashbrown Casserole
 #35800
 Keren (Oregon) says:
I stopped using the butter in this recipe years ago. There is enough butter fat in the cheese. Have also tried with many different soups i.e. cream of chicken or celery or whatever you want. Chopped or cut up ham, turkey ham, little smokies, hot dogs, chicken, hamburger or ??? is also great as variations. Or try adding different vegetables.
   #68831
 Jamie (Iowa) replies:
I never use butter in mine and add a layer of hamburger (bacon or sausage) on the bottom to keep it from sticking to the dish. I like to add extra chopped mushrooms and garlic also. Instead of cheddar cheese I use mozzarella or a cheddar/mozzarella combo.
 #36065
 Melynda ALlen (Illinois) says:
Yum... I love this recipe and I leave out the butter too! I'm making it today for memorial day!
 #38670
 Debby (Illinois) says:
Try the recipe with cream of onion soup. It gives the potato casserole a little different taste than the mushroom soup. I don't particularly care for mushrooms so I like it much better with the creamy onion soup.
 #39048
 Ashley (Kentucky) says:
Thank you, your recipe is wonderful.
   #56238
 Hollie (Illinois) says:
Love it... Thanks... Easy and cheap!
   #179091
 Barbara Johnson (Georgia) says:
I added half cream of mushroom soup and half cream of chicken soup, the taste was wonderful!

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