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Creamy Hash Brown Casserole

This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • 1 package (32 oz.) frozen cubed hash brown potatoes, thawed
  • 1 lb. Velveeta, cubed
  • 2 cups sour cream
  • 1 can (10 3/4 oz.) 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

  • 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° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. 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°.
Nutrition Facts
3/4 cup: 663 calories, 43g fat (27g saturated fat), 125mg cholesterol, 1359mg sodium, 49g carbohydrate (9g sugars, 3g fiber), 19g protein.

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Reviews

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Average Rating:
  • jacquiemb
    Oct 9, 2020

    I think for a one pot dinner I would add diced ham to the casserole. As a side dish it looks yummy

  • Susan
    Mar 6, 2020

    This is a family favorite. I made a few adjustments. Added shredded cheddar instead and substituted Progresso Italian bread crumbs for the topping. It's awesome!

  • Amanda
    Jan 13, 2020

    No comment left

  • Diana
    Jun 20, 2019

    I have made this dish using 32 oz. shredded hash browns. I prefer grated sharp cheddar cheese. I also use crushed ruffled chips on top. I will use cubed hash browns next time.

  • Queenlalisa
    May 28, 2019

    I Usually use crackers but I had some cornflakes I needed to use. It gave it a great crunchy texture. My family loved it.

  • amsm
    May 18, 2019

    This is a great casserole! I've never made it with velveeta. I substitute shredded cheddar cheese since we like that better. The cornflakes on top add a great crunch!

  • Mana1050
    May 17, 2018

    I've made this for a long time, but I use potatoes O'Brien and cheddar cheese, no condensed soup.

  • bernerlover
    Feb 18, 2018

    this has been my go to potatoes for at least 15 yrs now (I saw it in TOH magazine when it came out). I just now thought to look to see if it's online so I could add it to my recipe box. I love these potatoes and I take them everywhere and other people love them too. I have friends ask me to bring these. The only difference is I use shredded cheddar cheese instead of velveeta, otherwise I make them as is. I occasionally add a can of french fried onions instead of the cornflakes.

  • tinker99
    Nov 15, 2017

    I have made this potato casserole recipe for 25 years and is a family favorite. Instead of the velveeta, I use a can of cream of cheddar soup (undiluted) and add 2 cups of shredded sharp cheddar. Sometimes I mix in cubed ham to make it a meal in itself. Delicious!

  • Grammy Debbie
    Jul 7, 2015

    This is my "go-to" hashbrown casserole recipe. Really good and easy to make.