Creamy Hashbrown Casserole

Creamy Hashbrown Casserole Recipe

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Sheila Devor


Love this casserole. I added a little zip to it by adding the rotel. If you don't like potatoes o'brien just use shredded hashbrowns. Its Yummy!


★★★★★ 1 vote

10 Min
50 Min


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  • 1/4 c
    butter, plus more for dish
  • 1
    onion, chopped
  • 1 - 16oz
    container sour cream
  • 1 - 10.5oz can(s)
    cream of celery soup
  • 1 -8oz. pkg
    shredded cheddar and monterey jack cheese blend
  • 1/2 tsp
    garlic powder
  • 1 1/2 pkg
    potatoes o'brien, thawed
  • 1 can(s)
  • ·
    ham chunks or crumbled sausage
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 2 c
    crushed potato chips

How to Make Creamy Hashbrown Casserole


  1. Preheat oven to 350 degrees. Lightly butter a casserole dish.
  2. In a small skillet, melt 1/4 cup butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hashbrowns, and salt and pepper. Combine until well blended.
  3. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes or until hot and bubbly.

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About Creamy Hashbrown Casserole

Course/Dish: Potatoes
Other Tag: Quick & Easy
Hashtags: #hashbrowns, #rotel

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