Fat Gal Hashbrown Potato Casserole Recipe

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Fat Gal Hashbrown Potato Casserole

ginger nix


This is an accidental recipe. I accidentally doubled the sour cream and cheese on a hectic holiday and everyone LOVED it! Leave it to a "fat gal" to double the "goody" of the recipe! If I don't make it this way, the family says...what did you do to it this time?? LOL

★★★★★ 1 vote
a family gathering
30 Min
1 Hr 15 Min


2 lb
hash brown potatoes, frozen
1/2 c
onion, diced
2 pkg
cheddar cheese, shredded
16 oz
sour cream
1 can(s)
cream of chicken soup
1 tsp
salt and pepper
1 stick
butter, melted
1/2 tsp
garlic powder


2 c
butter crackers or corn flakes, crushed
1 stick
butter, melted


1Preheat oven to 350.
2Mix the first 8 ingredients together. (I thaw the hashbrowns at room temp., in a collander to remove excess liquid and make blending easier...it's not necessary). Pour into a prepared (pam or butter) 3 qt. casserole dish.
3Choose which topping to use and mix with the butter. Pour over the casserole.
4Cover casserole with aluminum foil and bake for 1 hour. Remove foil and bake an additional 15 mins., to brown topping. Let stand at room temp. for 10 mins. to set some and serve.
5**I often use light or fat-free sour cream.
**I also cut back on the butter in the topping if it appears too "greasy"

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy