Creamy, cheesy hashbrown casserole

Creamy, Cheesy Hashbrown Casserole Recipe

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sherry monfils


This makes for a delicious brunch casserole...yum!


★★★★★ 2 votes

15 Min
45 Min


  • 1/2 c
    butter, divided
  • 1/2 c
    onion, diced
  • 1
    32 oz pkg hashbrown potatoes, thawed if frozen
  • 2 c
    reduced-fat, shredded cheddar cheese
  • 1 can(s)
    cream of asparagus soup
  • 2 c
    light sour cream
  • 1/2 tsp
  • 1/4 tsp
  • 1 c
    reduced-fat ritz crackers, crushed

How to Make Creamy, cheesy hashbrown casserole


  1. Heat oven to 375. Lightly spray a 9" x 13" baking casserole dish. In skillet, over medium heat, melt 1/2 of the butter. Add onion and saute until soft.
  2. In lg bowl, combine hashbrowns, cheese, soup, sour cream, salt, pepper and onions. Mix well. Spoon into casserole dish. In microwaveable bowl, microwave remaining butter until melted.
  3. Add cracker crumbs to melted butter. Sprinkle crumbs over casserole. Cover dish w/ foil. Bake 35 mins. Remove foil, and continue baking for about 10 mins, or until top is golden brown.

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