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Heavenly Hash Browns

User Rating 4.5 Star Rating (7 Reviews)


Hash Brown Casserole

Hash Brown Casserole

Diana Rattray
The family will love this flavorful hash brown casserole. The frozen hash brown potatoes are combined with a homemade cheese sauce then the casserole is topped with soft buttered bread crumbs.


  • 1 pound frozen Southern style hash brown potatoes, thawed*
  • 5 tablespoons butter, divided
  • 4 to 6 green onions
  • 4 tablespoons flour
  • 3/4 cup chicken broth
  • 3/4 cup whole milk or half-and-half
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup soft bread crumbs


*If you can't find the diced "Southern-Style" hash browns, shredded can be substituted.

Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns.

In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, potatoes, and cheese. Spoon into the prepared baking dish.

Put bread crumbs in a bowl. Melt remaining 1 tablespoon of butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
It's OK...but I didn't follow the recipe., Member poopysue

the basics of this recipe are there - it's just not that interesting. I used skim milk and 1/2 the butter and didn't have any problems. I also added a little minced garlic and used cracker crumbs instead of bread.

3 out of 6 people found this helpful.

See all 7 reviews

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Heavenly Hash Brown Casserole

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