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Creamy Hash Brown Casserole

 Creamy Hash Brown Casserole
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
8 ServingsPrep: 10 min. Bake: 50 min.


  • 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


  • 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 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.