Hash Brown Casserole

iris mccall


My 16-year-old loves, potatoes, he loves cheese, and he loves mushrooms, insanely. This recipe came from me wanting to start him on the path to cooking for himself, or us so I can catch the occasional break. When they like what they do, they do it willingly. Besides, it's easy.

★★★★★ 2 votes
15 Min
1 Hr 10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Fresh red potatoes are what makes this hash brown casserole special. They add so much more flavor than the pre-shredded or frozen potatoes. Super creamy with ample amounts of cheese, this is delicious. This is a decadent breakfast or a super tasty side.


1 1/2 stick
3 large
red potatoes
2 c
sour cream
14 oz
extra sharp cheddar, shredded (I like Tillamooks)
12 oz
cream of mushroom soup
1 small
onion, diced fine
salt & pepper
2 1/2 c
Townhouse crackers, crushed

How to Make Hash Brown Casserole


  • 1Gather ingredients, heat oven to 350 degrees and butter a 13x9x2 baking dish. Set aside. Use large holes in box grater or grating blade on food processor to shred potatoes into large bowl. Add sour cream, soup, cheese, salt, and pepper.
  • 2Turn mixture into buttered baking dish, and sprinkle with crushed crackers. Pour melted butter over the top of casserole.
  • 3Cover with foil and bake 45 minutes, then uncover and bake 20 more minutes until browned on top. I serve it with meatloaf and sweet peas/corn combo, they love it and love eating what they help prepare.

Printable Recipe Card

About Hash Brown Casserole

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #creamy, #crunchy, #BUTTERY