Creamy Hash Brown Casserole

Name: Creamy Hash Brown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 1 package (32 oz.) frozen cubed hash brown potatoes, thawed; 1 lb. process cheese (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

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. —Teresa Stutzman, Adair, Oklahoma

Ingredients

1 package (32 oz.) frozen cubed hash brown potatoes, thawed
1 lb. process cheese (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.

Originally published as Creamy Hash Brown Casserole in Taste of Home June/July 1997

Reviews

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Average Rating:

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.
Nlucas55

May 11, 2014

Love this casserole, my friend substitutes 1 sleeve crumbled ritz crackers with butter in place of cornflakes , much better taste for my family.
Lorraine1958

Dec 17, 2012

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!
tonis

Jul 5, 2011

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.