Real Recipes From Real Home Cooks ®

hashbrown casserole

Recipe by
Rhonda Sine
Morgantown, WV

Hashbrown Casserole like you've seen at potluck dinners, but better. Minus the cornflakes and chicken soup. WAY easier than making scalloped potatoes but SO yummy!

yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For hashbrown casserole

  • 1 stick
    real butter, halved, half softened and half melted
  • 1/2 tube
    ritz crackers, crushed
  • 2 lb
    bag of frozen hashbrown potatoes, diced style, thawed
  • 1 can
    cream of onion or celery soup
  • 1 c
    sour cream
  • 1 c
    real mayonnaise
  • 1 Tbsp
    dried minced onions
  • 1 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 2 c
    shredded mild cheddar cheese

How To Make hashbrown casserole

  • 1
    Preheat oven to 350*. In a small bowl, mix cracker crumbs with melted butter and set aside. In a large mixing bowl, mix all other ingredients together well. Grease casserole dish with either butter or Pam, including rim of the lid if it has one. Place mixture into dish and top with cracker crumb mixture. Bake for 1 hour.

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