Loaded Company Potatoes A/k/a Hashbrown Casserole Recipe

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Loaded Company Potatoes a/k/a Hashbrown Casserole

Dawn Whitted


There are at least 16 pages of hashbrown casseroles on JAP. None of which are quite like this one. This is my "go to" side for larger family get togethers that everyone loves everytime. I have even premade this dish and froze it for up to 3 months and it still comes out delicious. Hope you enjoy it. The spicy version is my favorite.

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20 Min


40 Min




1 lb bag frozen hashbrown potatoes
green onions or 1/2 med yellow onion, finely diced
1 can(s)
sliced mushrooms, chopped
5 slice
bacon, cooked & crumbled
1 can(s)
cream of mushroom or chicken soup, fat-free
8 oz
sour cream with chives or sour cream (lite)
4 oz
cream cheese, fat free/low fat
1 c
cheddar cheese, shredded
1/4 c
margarine or butter, melted
1 1/2 c
ritz crackers, crushed
1/4 tsp
garlic powder
nonstick cooking spray

Directions Step-By-Step

Spray 9x13 baking dish or foil pan with cooking spray then spread hashbrowns and diced onion evenly.
In a medium bowl combine soup, sour cream and cream cheese heat in microwave for 3 minutes just so it is easily stirred together well. Then pour mixture over hashbrowns.
Stir in 1/2 shredded Cheddar Cheese and 1/2 of bacon. Top with the other half of cheese & bacon.
In separate microwave bowl melt butter for approximately 1 minute and stir in crushed crackers and garlic powder for flavor. Sprinkle the cracker mixture over the hashbrown casserole
Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake an additional 10 minutes to crisp of cracker topping.
**When I grill steaks this is something I serve but I replace the bacon with 2-3T diced jalepeno peppers, change the cheese to pepper jack and use pepper jack flavored Cheez It crackers for the topping. Also double the whole recipe except for the cracker topping to feed a crowd. 16 or more people!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American