Creamy Hash Brown Casserole Recipe
- 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 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.
3/4 cup: 663 calories, 43g fat (27g saturated fat), 125mg cholesterol, 1359mg sodium, 49g carbohydrate (9g sugars, 3g fiber), 19g protein.
Reviews for Creamy Hash Brown Casserole
"Love this casserole, my friend substitutes 1 sleeve crumbled ritz crackers with butter in place of cornflakes , much better taste for my family."
"I have made this a few times for the Out of the Cold program that we make meals for. They absolutely love it! This recipe is definitely a keeper!"
"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."
"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!"
"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!"