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Hash Brown Casserole

User Rating 4.5 Star Rating (2 Reviews)


Recipe and Photo: Diana Rattray
This delicious hash brown casserole is perfect for a large dinner or potluck gathering. Use light sour cream and soups to make this delicious casserole a bit lighter.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 12


  • 1 package (30 ounces) frozen hash brown potatoes, thawed
  • 10 tablespoons melted butter, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces sour cream
  • 1 can (10 3/4 ounces each) cream of celery soup
  • 1 can (10 3/4 ounces each) cream of chicken soup
  • 1/2 cup finely chopped green onion
  • 8 ounces shredded Cheddar cheese, divided
  • 1 cup soft fresh breadcrumbs


Grease a 2- to 2 1/2-quart baking dish. Heat oven to 350°.

In a large bowl, combine the thawed potatoes, 8 tablespoons of the melted butter, salt, pepper, sour cream, soups, onion, and 1 1/2 cups of the shredded cheese.

Spread the mixture in the prepared baking dish.

In a small bowl, combine the bread crumbs with the remaining 2 tablespoons of melted butter until well blended.

Sprinkle the remaining cheese over the casserole, then top with the buttered breadcrumbs.

Bake for 25 to 35 minutes, until hot and lightly browned.

Serves 10 to 12.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Father's Day Delight, Member Darloula

I decided to double the recipe and I was glad I did. Everyone loved the casserole. They complimented the texture and taste. It was decided that by using shredded hash browns that the casserole was more creamy. Everyone had at least two helpings. I had to make copies of the recipe to send home with a friend from St. Louis; she plans on making them for a church potluck.

32 out of 33 people found this helpful.

See all 2 reviews

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