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Monday, July 9, 2012

Yum Yum: Hash Brown Potato Casserole

There are many variations of this recipe out there.  This is the one that my sister-in-law makes and it is SO good.

Learn from my mistake - thaw the has browns like it says or it will not turn out ;-)

photo from

  • 1 container sour cream
  • 1 can condensed cream of chicken soup, undiluted
  • 1 (30oz) package frozen shredded hash brown potatoes, thawed
  • 1 (8oz) package shredded Cheddar and Monterrey Jack cheese blend.
  • 1 onion, chopped
  • 14 cup butter
  • 1/2 teaspoon  garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350.  Lightly butter a casserole dish         
  2. In a small skillet, melt 1/4 cup of butter over medium heat.  Add onion and cook 3-4 minutes, or until soft.  Pour mixture into a large bowl.  Add the sour cream, cream of chicken soup, cheese, garlic powder, hash browns, salt and pepper.  Combine until well blended.
  3. Pour mixture into prepared baking dish and bake for 45 minutes or until hot and bubbly.

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