Go Back Email Link
–+ servings

Aimee's Cheesy Hash Browns

Staci at Random Sweets
Aimee shares her recipe saying, "Sending the most basic recipe, but everyone always likes it!" That's why we like it—it's a classic. She prefers Colby Jack cheese in her cheesy hash browns.
No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 package shredded hash browns
  • 1 can cream of mushroom soup
  • ½ cup butter (1 stick)
  • 1 tub sour cream
  • 2 cups shredded cheese, Aimee uses Colby Jack
  • salt and pepper

Instructions
 

  • Heat oven to 350℉.
  • Melt stick of butter. Add in can of soup and sour cream. Stir together.
  • Put hash browns, cheese, and soup mixture into a large bowl and stir together.
  • Place in a glass 9x13 pan. Bake at 350℉ for 30+ minutes. I go until the edges are good and crispy (that's my favorite part).

Notes

Recipe submitted by Aimee Bastian. 
Keyword 9x13 pan, cheesy hash brown casserole, cheesy hash browns, company potatoes, crock pot, funeral potatoes, hash brown casserole, hash browns, slow cooker

Go back to the recipe by scanning this QR code:

QR Code

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife