Hashbrown Potato Casserole

Hashbrown Potato Casserole Recipe

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Nicole Bredeweg


I don't know what makes this particular hashbrown casserole recipe so good -- I just know that it is the best I've ever had. Because it's just the two of us, I split this into two 8x8 pans and froze one. I immediately thawed it the next day and cooked it up for supper that night!


★★★★★ 2 votes

1 Hr 30 Min


Add to Grocery List

  • 2 lb
    frozen hashbrowns, thawed
  • 1 can(s)
    french's fried onions, divided
  • 16 oz
    sour cream
  • 8 oz
    mozzarella or cheddar
  • 1/2 c
    butter, melted
  • 1 can(s)
    cream of mushroom soup
  • 1/2 tsp
  • 1/2 tsp

  • 4 Tbsp
    butter, melted
  • 1 c
    crushed rice crispies, corn flakes, or crackers

How to Make Hashbrown Potato Casserole


  1. Preheat oven to 350*F. Place hashbrowns in the bottom of a 9" x 13" pan. Mix 1/2 of the can of fried onions with the next six ingredients and pour over the hashbrowns.
  2. Prepare topping by mixing ingredients. Sprinkle over casserole.
  3. Bake at 350*F for 1-1/2 hours uncovered. Remove and sprinkle with remaining fried onions.

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About Hashbrown Potato Casserole

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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