hashbrown potato casserole

Name: Hashbrown Potato Casserole
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) frozen hashbrowns, thawed; 1 can(s) french's fried onions, divided; 16 ounce(s) sour cream; 8 ounce(s) mozzarella or cheddar; 1/2 cup(s) butter, melted; 1 can(s) cream of mushroom soup; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; ## TOPPING:; 4 tablespoon(s) butter, melted; 1 cup(s) crushed rice crispies, corn flakes, or crackers

(2 RATINGS)

79 Pinches

Nicole Bredeweg

West Olive, MI

Updated on Jan 18, 2011

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!

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prep time

cook time 1 Hr 30 Min

method Bake

yield 8 serving(s)

Ingredients

2 pounds frozen hashbrowns, thawed
1 can french's fried onions, divided
16 ounces sour cream
8 ounces mozzarella or cheddar
1/2 cup butter, melted
1 can cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon pepper
TOPPING:
4 tablespoons butter, melted
1 cup crushed rice crispies, corn flakes, or crackers

How To Make hashbrown potato casserole

Step 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.

Step 2

Prepare topping by mixing ingredients. Sprinkle over casserole.
Step 3

Bake at 350*F for 1-1/2 hours uncovered. Remove and sprinkle with remaining fried onions.
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