Creamy Hash Brown Casserole
Taste of Home
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This versatile side dish was dairy-good with the steaks we grilled and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole ever-popular for family dinners and potlucks.
—Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma
SERVINGS: 8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 50 min.
Ingredients:
- 1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
- 1 pound process cheese (Velveeta), cubed
- 2 cups (16 ounces) sour cream
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup butter, melted, divided
- 3 tablespoons chopped onion
- 1/4 teaspoon paprika
- 2 cups cornflakes, lightly crushed
- Fresh savory, optional
Directions:
In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Garnish with savory if desired. Yield: 8 servings.