Staci's Hash Brown Casserole
This cheesy hash brown casserole is as classic as the beloved dish gets. The original recipe given to me by my kids' Grandma Shirley called for cream of chicken soup but I often use cream of onion instead. If I'm doubling the batch, I use one can of each.
Ingredients
- 12 ounces sour cream, 1⅓ cups
- 10.5 ounce cream of onion or cream of chicken soup
- 1 tablespoon dried minced onion , skip if using cream of onion soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup salted butter, melted and divided
- 2 cups grated sharp cheddar cheese
- 2 lbs frozen hash brown potatoes
Topping
- 2 cups crushed corn flakes cereal
- ¼ cup salted butter, melted
- paprika to sprinkle on top, optional
Instructions
- Heat oven to 350℉.
- In a large bowl, stir together the sour cream, soup, minced onion, garlic powder, salt, pepper, and ¼ cup of melted butter.
- Stir in the shredded cheese and then the hash brown potatoes.
- Spread the potatoes in a greased 9x13 pan. Cover with foil. Bake at 350℉ for 30 minutes.
- Remove from oven and remove foil. Sprinkle top with crushed corn flakes. Drizzle with ¼ cup melted butter and sprinkle with paprika if using. Place back in oven, uncovered, and bake another 30 minutes or just until bubbly and lightly browned. Refrigerate leftovers up to four days.
Notes
The best hash brown casserole I ever made was when I baked it in the oven at the same time I was finishing baking a ham.
I often add a few dashes of onion salt and garlic powder.
Sometimes I substitute a tablespoon of the butter for bacon fat.
Nutrition
Calories: 338kcalCarbohydrates: 21gProtein: 8gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 68mgSodium: 642mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 849IUVitamin C: 8mgCalcium: 178mgIron: 2mg
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All text and images © Staci Mergenthal • Random Sweets
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