Hash Brown Potato Casserole

Everyone at my house has a favorite dish for the holidays. This Hash Brown Potato Casserole has been my daughter Susan's favorite for a number of years. She doesn't care what else I make as long as this is part of the menu. This casserole is really easy to make, so don't save it just for holidays.

Print Recipe

Hash Brown Potato Casserole

1 (30 ounce) package frozen shredded hash brown potatoes, thawed

1 (8 ounce) carton sour cream

1/2 cup butter, melted

1 (10 3/4 ounce) can cream of chicken soup

1 onion, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 (8 ounce) package shredded cheddar cheese

Topping

2 cups crushed corn flakes

1/2 cup butter, melted

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Place thawed hash brown potatoes in prepared dish. In a medium bowl, combine sour cream, melted butter, soup, chopped onion, salt, pepper, and cheese; stir until blended. Pour mixture over potatoes; mix slightly. 

For topping, mix crushed corn flakes with melted butter and layer over top of potato mixture. Bake in preheated oven for about 40 minutes.

Place thawed hash brown potatoes in a 9 x 13-inch baking dish.

Pour the mixture of ingredients over the hash browns.

Mix all slightly with the potatoes.

Combine the melted butter and crushed corn flakes for a topping.

Spread corn flake mixture in a layer over the casserole, then bake in preheated oven for about 40 minutes.

This casserole is a side dish that goes well with ham, turkey, or any other meat you might be serving.






This recipe was shared with:
Carole's Chatter - Potatoes
StoneGable On the Menu Monday
Makin' You Crave Monday 
Melt in Your Mouth Monday 
Naptime Creations Tasty Tuesday 
The Shady Porch Rock n Share 
Newlyweds Recipe Linky 
Bake with Bizzy 
Miz Helens Full Plate Thursday 
A Little Nosh Tastetastic Thursday 
Its a Keeper Thursday 
Jane Deere Fusion Friday
Not Your Ordinary Recipes Foodie Friday 

Everyone at my house has a favorite dish for the holidays. This Hash Brown Potato Casserole has been my daughter Susan's favorite for a number of years. She doesn't care what else I make as long as this is part of the menu. This casserole is really easy to make, so don't save it just for holidays.

Print Recipe

Hash Brown Potato Casserole

1 (30 ounce) package frozen shredded hash brown potatoes, thawed

1 (8 ounce) carton sour cream

1/2 cup butter, melted

1 (10 3/4 ounce) can cream of chicken soup

1 onion, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 (8 ounce) package shredded cheddar cheese

Topping

2 cups crushed corn flakes

1/2 cup butter, melted

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Place thawed hash brown potatoes in prepared dish. In a medium bowl, combine sour cream, melted butter, soup, chopped onion, salt, pepper, and cheese; stir until blended. Pour mixture over potatoes; mix slightly. 

For topping, mix crushed corn flakes with melted butter and layer over top of potato mixture. Bake in preheated oven for about 40 minutes.

Place thawed hash brown potatoes in a 9 x 13-inch baking dish.

Pour the mixture of ingredients over the hash browns.

Mix all slightly with the potatoes.

Combine the melted butter and crushed corn flakes for a topping.

Spread corn flake mixture in a layer over the casserole, then bake in preheated oven for about 40 minutes.

This casserole is a side dish that goes well with ham, turkey, or any other meat you might be serving.






This recipe was shared with:
Carole's Chatter - Potatoes
StoneGable On the Menu Monday
Makin' You Crave Monday 
Melt in Your Mouth Monday 
Naptime Creations Tasty Tuesday 
The Shady Porch Rock n Share 
Newlyweds Recipe Linky 
Bake with Bizzy 
Miz Helens Full Plate Thursday 
A Little Nosh Tastetastic Thursday 
Its a Keeper Thursday 
Jane Deere Fusion Friday
Not Your Ordinary Recipes Foodie Friday