Cheesy Hash Potato Casserole Recipe

5 18 20
Cheesy Hash Potato Casserole Recipe
Cheesy Hash Potato Casserole Recipe photo by Taste of Home
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Cheesy Hash Potato Casserole Recipe

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5 18 20
Publisher Photo
A friend gave this recipe to me and I've made it often. I've tried others, but always go back to this one. It's great when you need to feed a large gathering.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup chopped onion
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 8-10 servings.
Originally published as Creamy Potato Casserole in Country Extra November 2000, p49

Nutritional Facts

3/4 cup: 315 calories, 21g fat (14g saturated fat), 71mg cholesterol, 508mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 10g protein.

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  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup chopped onion
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  1. In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 8-10 servings.
Originally published as Creamy Potato Casserole in Country Extra November 2000, p49

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Reviews forCheesy Hash Potato Casserole

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gunslinger User ID: 544392 279114
Reviewed Dec. 11, 2017

"I made this for a recent family dinner and it was delicious! easy to assemble and great combination of flavors. I didn't have fresh parsley so I added a teaspoon of parsley flakes and it worked fine."

MY REVIEW
gunslinger User ID: 544392 279113
Reviewed Dec. 11, 2017

"Made this recently for a recent family dinner and it was a hit. Perfect blend of flavors, I didn't have fresh parsley so I added a little bit of parsley flakes. Very tasty, a great easy to prepare dish that would be great for potlucks or family dinners!"

MY REVIEW
sstetzel User ID: 158954 264775
Reviewed Apr. 17, 2017

"Hi garypenny2,

Cheese is sold by weight. 8 oz of cheese shreds to create 2 cups by volume."

MY REVIEW
garypenny2 User ID: 8994508 264715
Reviewed Apr. 16, 2017

"I'm confused on measurements. Calls for two cup sour cream 16 oz and two cup cheese 8 ounces does not make sense. Two cups is 16 oz"

MY REVIEW
jetchick24 User ID: 3139822 223785
Reviewed Mar. 29, 2015

"I made this dish to bring to Christmas Eve dinner. It was very easy to put together and everyone loved it! It was gobbled up quickly with no leftovers! Everyone wanted the recipe and I have made it several times since."

MY REVIEW
Kayhet User ID: 3104668 216370
Reviewed Dec. 30, 2014

"great"

MY REVIEW
BBobb12 User ID: 6303003 33444
Reviewed Jan. 2, 2014 Edited Aug. 21, 2014

"made this dish tonight, and its one of the best recipes for hash browns ive made to date, i substituted the cream of chicken with broccoli cheese . came out great. really creamy. delish!! all the same."

MY REVIEW
YOYA122561 User ID: 714094 28724
Reviewed Nov. 23, 2012

"Fast and easy to make. First dish emptied at the Thanksgving dinner."

MY REVIEW
rosec1933 User ID: 1023404 81632
Reviewed Nov. 10, 2011

"Took this to work and they all loved it very much. Will definitely make for the holidays."

MY REVIEW
rosec1933 User ID: 1023404 103819
Reviewed Nov. 10, 2011

"Took this to work and they all loved it very much. Will definitely make for the holidays."

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