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Creamy Hash Brown Casserole Recipe

Creamy Hash Brown Casserole Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:8 servings

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

  • 1. In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350° for 40-50 minutes or until heated through. Uncover, bake 10 minutes longer or until top is golden brown. If desired, garnish with savory.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Nutritional Facts

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.