Cheesy Hashbrowns for a Crowd

Sheila Kremer Recipe

By Sheila Kremer bkzmom

30 Min
3 Hr

This is the recipe we used for the Legion District meeting today. One recipe of this will make an electric roaster full--about 75 servings. There is no salt added to this recipe. I do not usually add salt when cooking and it can be added at the table.

pinch tips: How to Measure Ingredients


12 lb
shredded hashbrowns
6 can(s)
(10 oz. each) cream of chicken soup
16 oz. cartons, sour cream
2 c
2% milk
8 c
shredded cheddar cheese
2 Tbsp
garlic powder
2 Tbsp
onion powder
2 Tbsp

Directions Step-By-Step

Line electric roaster pan with roaster liner. Spray liner with non-stick cooking spray. Be sure you use a roaster liner as there is nothing worse than cleaning an electric roaster pan that has baked on hashbrowns!
Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
Pour half of the hashbrowns into roaster pan. Add all of the soup mixture and stir well. Use a wooden spoon to stir so as not to tear the roaster liner.
Add in remaining hashbrowns and stir well. Pour in about 1/4 of the cheese at a time and mix well until you have stirred in all of the cheese.
At this point, you can cover the hashbrown mixture with Saran wrap and then aluminum foil and refrigerate overnight if you have access to a commercial refrigerator or remove the drawers from the bottom of your refrigerator and set the roaster pan in the bottom of the fridge.
When you are ready to bake the hashbrowns, remove from refrigerator, put some hot water in the bottom of the electric roaster (about 2-3 cups) and set the roaster pan into the roaster. Remove Saran Wrap and foil and put cover on roaster.
Set roaster at 350--check and stir after half an hour--if the hashbrowns seem to be bubbling along the edges of the pan, turn the roaster down to 275. Continue to cook for about 3-4 hours, checking and stirring every half hour. Be sure you stir with a silicone spatula or wooden spoon as a metal spoon will rip the roaster liner and you will have a mess!
For the Legion convention meal, we doubled this recipe and made it in two electric roasters. We served this with a 4 oz. portion scoop and got 75 servings from each roaster.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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Bob Wakeman bluecatfish1
Apr 9, 2013
Ill have to try this on one of my camping trips.
Christina Davis Sjeversen CSjeversen
Jul 17, 2015
Thanks, the roaster recipe was most helpful. I had to adjust it just a bit because of the ingredients I had on hand. I started out with 12 lbs of shredded hash browns, I used 2-16 oz tubs of sour cream. I added 1 qt of whipping cream and one quart of half and half, I used 1 cup of dehydrated onions instead of the onion power. After mixing everything in the roaster I added another 4 lb bag of hash browns on top of the mixture. I then sliced up a stick of butter and placed the slices on top of the hash browns. I melted a 2 lb box of Velveeta and about 1 c of half and half and pored it on top of the hash browns also. after 30-45 min I had to turn it down to 275 as you recommended. After another 30-45 min I was able to add another 4 lb bag of hash browns, as they had cooked down enough to fit another bag in the roaster. I added another stick of butter. They turned out amazing for my nephews birthday party. Thank you.