creamy hashbrown casserole

Name: Creamy Hashbrown Casserole
Prep time: 10 min
Cook time: 50 min
Yield: 8
Ingredients: 1/4 cup(s) butter, plus more for dish; 1 - onion, chopped; 1 - 16oz - container sour cream; 1 - 10.5oz can(s) cream of celery soup; 1 -8oz. package(s) shredded cheddar and monterey jack cheese blend; 1/2 teaspoon(s) garlic powder; 1 1/2 package(s) potatoes o'brien, thawed; 1 can(s) rotel; - ham chunks or crumbled sausage; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 2 cup(s) crushed potato chips

(1 RATING)

90 Pinches 1 Photo

Sheila Devor

Towanda, KS

Updated on Oct 9, 2011

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!

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prep time 10 Min

cook time 50 Min

method ---

yield 8-10 serving(s)

Ingredients

1/4 cup butter, plus more for dish
1 - onion, chopped
1 - 16oz - container sour cream
1 - 10.5oz cans cream of celery soup
1 -8oz. package shredded cheddar and monterey jack cheese blend
1/2 teaspoon garlic powder
1 1/2 packages potatoes o'brien, thawed
1 can rotel
- ham chunks or crumbled sausage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed potato chips

How To Make creamy hashbrown casserole

Step 1

Preheat oven to 350 degrees. Lightly butter a casserole dish.

Step 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.
Step 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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