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my hashbrown casserole

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I know there are literally hundreds of recipes for this casserole out there. I have read tons of them. This was my first attempt & I added the Velveeta, because I'm not a huge fan of the sharp cheddar. It turned out so good, the hubby said I can make this anytime! I'm sure that I will experiment more with it every time I make it. This is so fast & easy to put together. I literally had it mixed, & in the dish before the oven preheated! ***In picture, I had some leftover onion rings that I chopped up & put on top. Yum Yum!

yield 8 -10
prep time 5 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For my hashbrown casserole

  • 1 bag
    simply potatoes hash browns
  • 1 can
    cream of chicken soup
  • 16 oz
    sour cream
  • 1 Tbsp
    dried minced onion
  • 1 Tbsp
    garlic powder,heaping
  • 4 oz
    sharp cheddar, shredded
  • 4 oz
    velveeta, cubed
  • 1/2 tsp
    black pepper
  • 1/2 pkg
    real bacon bits
  • milk, as needed
  • 4 Tbsp

How To Make my hashbrown casserole

  • 1
    Preheat oven to 350 degrees.
  • 2
    Line a casserole dish with foil, spray with cooking spray to prevent sticking.
  • 3
    In a large mixing bowl, add soup, sour cream & seasonings. Stir well to combine.
  • 4
    Add 1/2 of the cheddar, all of the velveeta, then the hash browns. Mix well.
  • 5
    Spread evenly into casserole dish. Dot top with butter. Spread remainder of cheddar cheese.
  • 6
    Cover with foil.
  • 7
    Bake for 1 hour. Remove cover & bake until desired color on top.
  • 8
    Allow to rest for at least 10 minutes before serving.

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