Real Recipes From Real Home Cooks ®

hashbrown potato casserole

(2 ratings)
Recipe by
Nicole Bredeweg
West Olive, MI

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 ratings)
yield 8 serving(s)
cook time 1 Hr 30 Min
method Bake

Ingredients For hashbrown potato casserole

  • 2 lb
    frozen hashbrowns, thawed
  • 1 can
    french's fried onions, divided
  • 16 oz
    sour cream
  • 8 oz
    mozzarella or cheddar
  • 1/2 c
    butter, melted
  • 1 can
    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.