Easy Hash Brown Casserole

Kathleen Heseltine


This could easily become your family favorite. I know from the first time we tasted it, we made it one of ours. There are many things you can change about this recipe including making it without meat or use ham instead of sausage, corn flakes instead of rice chex. It is simple, delicious and always a hit. A great church supper dish or take it to your next family gathering and be sure and print copies of the recipe because people will ask for it. This recipe tastes even better the second day... if you are lucky enough to have some left over! You can file this under breakfast, lunch, brunch or dinner..

★★★★★ 1 vote
30 Min
1 Hr


1 pkg
ore ida shredded hash brown potatoes
1 medium
onion, finely chopped
1 can(s)
cream of chicken soup
1 lb
ground sausage meat (optional)
8 oz
sour cream
1/2 c
melted butter
1 tsp
2 c
grated cheddar cheese
2 c
crushed corn chex (or corn flakes)


1PREHEAT oven to 350 degrees.
2Saute sausage meat and onion until nice and brown. Drain, cool and set aside.
3Mix the soup, sour cream, salt and 2/3 rds of the melted butter. Stir in the grated cheese and frozen potatoes.
4Add cooled onion and sausage mixture and blend all ingredients.
5Spread in a greased 9" X 13" pan.
6Place the corn chex/flakes in a blender and crush to desired texture. I like mine fine so a few pulses and the job is done.. Add the melted butter and toss. Spread over top of casserole and pop in a 350 degree oven for 1 hour or until bubbly.
7Let stand for 10-15 minutes before serving.

About Easy Hash Brown Casserole