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People always go back for seconds whenever I serve these rich, creamy potatoes. This casserole is a snap to fix using quick convenient packaged ingredients. It travels well,too. — Susan Auten, Dallas, Georgia
Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (6 g saturated fat), 30 mg cholesterol, 357 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Hash Brown Casserole in Taste of Home February/March 1997, p33
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Reviewed on Jun. 06, 2013 by Maximillian
Made this for dinner at church. It was very well received. I used sharp cheddar cheese and replaced 1 can of condensed cream of potato soup with 1 can condensed cream of chicken soup which is a lot cheaper.
Reviewed on Mar. 02, 2013 by stacyspy
So easy, and I always have the ingredients in the house... always good for a cold night... for a main dish, I add some cooked ground meat and frozen peas.
Reviewed on Oct. 22, 2012 by Butlergal01
Awesome and very easy. I brought this to a large potluck, and it disappeared quickly.
Reviewed on Feb. 13, 2012 by Mrs_T
For years, I have taken this to our Easter breakfast at church. It tastes a bit like the hash brown casserole at Cracker Barrel. The dish is usually scraped clean. I also like to make this when we have overnight guests because I can prepare it the night before and just refrigerate overnight and bake in the morning. It's excellent alongside any sort of egg dish or just scrambled eggs. You can use either the southern style hash browns (cut in cubes) or the shredded type. I like it a bit better with the shredded ones, as the potatoes have a better texture. Also, I cut the amount of cheese in half. This is a keeper recipe for our family!
Reviewed on Nov. 01, 2011 by kedenv
This recipe was incredibly easy to make and didn't require much thought, which is nice on a busy evening. However, it wasn't our cup of tea. Too overwhelming of a taste. A bit too much cheese and the texture of the potatoes was mushy. But, I guess that is to be expected with frozen potatoes. I would change this recipe next time by letting the potatoes defrost and get rid of some of the water, add some pepper and Chipolte flavored Tabasco, and may be serve it with Kielbasa.
Reviewed on Apr. 04, 2011 by kheuer728
This was very tasty. I added half of a chopped onion, diced ham and a can of mushrooms, and it was delicious. We've reheated it for leftovers and it is still very good.
Reviewed on Dec. 05, 2010 by devilgrrl
I used 2 cans of cheddar broccoli soup instead of potato soup. Turned out very tasty!
Reviewed on Oct. 19, 2010 by slmurray7
This has been my "go to" potato dish for years. You can mix all the ingredients and freeze until you need it. Mix everything together, freeze and thaw overnight for an easy. but great, potato dish. Because I can make this in advance, it gives me a lot of freedom. I entertain a lot and this is a great dish to serve company with no effort.My only alteration is that I put a little grated onion into it.Great dish, easy to make and a great dish for people who do not entertain a lot.
This has been my "go to" potato dish for years. You can mix all the ingredients and freeze until you need it. Mix everything together, freeze and thaw overnight for an easy. but great, potato dish. Because I can make this in advance, it gives me a lot of freedom. I entertain a lot and this is a great dish to serve company with no effort.
My only alteration is that I put a little grated onion into it.
Great dish, easy to make and a great dish for people who do not entertain a lot.
Reviewed on Jun. 03, 2010 by jennifer_12230
Very very very good casserole! I added ham or crumbled up bacon! has been made many other times and my husband just loves it!
Reviewed on Mar. 10, 2010 by vbsteffer
This was good. I used my crockpot and cooked it for 4 hours. It turned out good.
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