Hash Brown Casserole

Hash Brown Casserole

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Mrs. Carrin Blanton


This recipe is great for breakfast or for dinner with a salad. It's always a hit and filled with lots of flavor


★★★★★ 1 vote

8 to 10
25 Min
45 Min


  • 1-8 oz pkg
    cream cheese ( room temp )
  • 1 can(s)
    cream of mushroom soup
  • 1 c
    sour cream
  • 1 lb
    rope kelbasa or italian sausage cooked ( i have used both)
  • 1 32 oz pkg
    cubed hash browns
  • 1 c
    diced onion
  • 6 clove
    garlic (diced)
  • 1 1/2 c
  • 3 Tbsp
    butter, melted
  • 1 1/2 tsp
    garlic salt
  • 2 c
    cheddar cheese, shredded

How to Make Hash Brown Casserole


  1. In a large deep skillet place our cream cheese soup and sour cream and cook on med low until melted and smooth. Pour in milk and garlic salt
  2. Place the potatoes in a large bowl. Toss in the onions and garlic. Pour the cream mixture over the potatoes and stir to coat. Stir in 1 cup of cheese and stir.
  3. Pour into a buttered casserole dish 11x13 top pour melted butter over top and poke holes for butter to go down through.. I even top with additional garlic but this is totally depends on how much you like garlic.
  4. Bake 375 for about 40 mins covered then remove the last 5 mins and top with the last cup of cheese.

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