Hash Brown Casserole

Tip: Hash Brown Casserole

Ingredients

• 1 can cream of celery soup
• 3/4 cup sour cream
• 1/2 cup onion, chopped
• 1/2 cup chives, chopped
• 1/2 cup butter, melted
• 1 pkg. hash browns potatoes
• 2 cups cheddar cheese, shredded
• 4 cups corn flakes

Directions

In a large bowl, mix the soup, sour cream, onion, chives, and 1/4 cup of the melted butter. Fold in the hash browns and shredded cheese. Crush the corn flakes in a zip lock bag. Add 1/4 cup of the melted butter to the crushed corn flakes and mix thoroughly. Spray a 9x13 inch pan with non-stick cooking spray and put the hash browns in it. Cover the hash browns with the crushed corn flakes mixture. Bake at 375 degrees F for 45 minutes or until lightly brown on top.

By Robin from Washington, IA

Feedback:

RE: Hash Brown Casserole

Adding 1 1/2 cups cubed leftover ham changes this from a side dish to a main dish casserole.

In fact, I came across the recipe with the ham in it before I knew it was a popular side dish without it. (05/12/2009)

By Mary T

Recipe: Hash Brown Casserole

Ingredients

• 1 package frozen Hashbrowns (32 oz size)
• 1 can Cream of Mushroom soup
• 1/2 cup Margarine
• 1 can Cheddar Cheese soup
• 1 cup Sour cream

Directions

Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns.

Cook on low for 4 to 6 hours, stirring occasionally.

Comments:

This time, I added almost a full bottle of real bacon bits. I like it with and without. For the hashbrowns, I used shredded first time and southern this time, both good. I used a small can of Cream of Chicken soup instead of the Mushroom soup. Everyone loved this and wanted the recipe.

By Christi from Paducah, KY

Recipe: Hash Brown Casserole

Ingredients

• 1 package frozen hash browns (2 lb.)
• minced onion, to taste
• 1 can cream of celery soup
• 1 package cream cheese, softened (3 oz.)
• 1/2 cup milk
• 1 stick margarine
• shredded cheddar cheese

Directions

Sprinkle hash browns in a greased 9x13 inch baking dish. Sprinkle with onion. Melt margarine. Add cream cheese, soup and milk. Pour over hash browns. Cover with cheese. Bake 1 1/2 hours at 350 degrees F.

By Robin from Washington, IA

Feedback:

RE: Hash Brown Casserole

I don't have frozen hashbrowns, but I do have potatoes. I'm wondering if I could just substitute potatoes that I would grate myself, but I'm concerned that they'll turn brown or something like that. Have you ever tried using the fresh potatoes? (10/15/2008)

By tsiegl

RE: Hash Brown Casserole

Grate fresh potatoes. Store in cold water until you are ready to use them, and they won't turn brown. (10/16/2008)