Creamy Hash Brown Casserole Recipe

5 7 9
Creamy Hash Brown Casserole Recipe
Creamy Hash Brown Casserole Recipe photo by Taste of Home
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Creamy Hash Brown Casserole Recipe

Read Reviews
5 7 9
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 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

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° 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.
Originally published as Creamy Hash Brown Casserole in Taste of Home June/July 1997, p37

Nutritional Facts

3/4 cup: 663 calories, 43g fat (27g saturated fat), 125mg cholesterol, 1359mg sodium, 49g carbohydrate (9g sugars, 3g fiber), 19g protein.

  • 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
  1. 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.
Originally published as Creamy Hash Brown Casserole in Taste of Home June/July 1997, p37

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Reviews forCreamy Hash Brown Casserole

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Grammy Debbie User ID: 30612 229122
Reviewed Jul. 7, 2015

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

MY REVIEW
Nlucas55 User ID: 7798639 15349
Reviewed 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."

MY REVIEW
Lorraine1958 User ID: 6390738 21880
Reviewed 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!"

MY REVIEW
tonis User ID: 1314543 46464
Reviewed 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."

MY REVIEW
janiceaba User ID: 5803891 15346
Reviewed Apr. 4, 2011

"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!"

MY REVIEW
scolter User ID: 4170609 46252
Reviewed Dec. 27, 2010

"My mom wanted a good hash brown casserole recipe. I found this one on your site. She made it for our Christmas dinner this year. Only exception, she left out the paprika. It was wonderful and everyone loved it."

MY REVIEW
kristylaw User ID: 2887450 49063
Reviewed Jan. 8, 2010

"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!"

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