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Creamy Hash Brown Casserole Recipe

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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

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Creamy Hash Brown Casserole Recipe

Prep: 10 min. Bake: 50 min.

Yield: 8 Servings

10 50 60

Ingredients

1 package (32 ounces) frozen cubed 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.

Nutritional Analysis: 3/4 cup equals 663 calories, 43 g fat (27 g saturated fat), 125 mg cholesterol, 1,359 mg sodium, 49 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Creamy Hash Brown Casserole in Taste of Home June/July 1997, p37

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Reviews for Creamy Hash Brown Casserole (4)

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Creamy Hash Brown Casserole

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Reviewed on Jul. 05, 2011 by tonis

Whenever we have a family gathering, everyone is hoping this is one of the dishes being made. An all time favorite for anyone who has had it.

Reviewed on Apr. 04, 2011 by janiceaba

This was delicious. I used cream of celery soup I didn't have cornflake crumbs so I used crushed seasoned stuffing croutettes. I will definitely make this again!

Reviewed on Dec. 27, 2010 by scolter

My mom wanted a good hash brown casserole recipe. I found this one on your site. She made it for our Christmas dinner this year. Only exception, she left out the paprika. It was wonderful and everyone loved it.

Reviewed on Jan. 08, 2010 by kristylaw

This is such a great recipe. My family loves it! Instead of corn flakes, I substitued French's Fried Onions, and it made it even that much better!