My Hashbrown Casserole



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!


☆☆☆☆☆ 0 votes

5 Min
1 Hr 15 Min


  • 1 bag(s)
    simply potatoes hash browns
  • 1 can(s)
    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.

Printable Recipe Card

About My Hashbrown Casserole

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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