Hashbrown Casserole

Rhonda Sine


Hashbrown Casserole like you've seen at potluck dinners, but better. Minus the cornflakes and chicken soup. WAY easier than making scalloped potatoes but SO yummy!


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 1 stick
    real butter, halved, half softened and half melted
  • 1/2 tube(s)
    ritz crackers, crushed
  • 2 lb
    bag of frozen hashbrown potatoes, diced style, thawed
  • 1 can(s)
    cream of onion or celery soup
  • 1 c
    sour cream
  • 1 c
    real mayonnaise
  • 1 Tbsp
    dried minced onions
  • 1 tsp
    garlic powder
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 2 c
    shredded mild cheddar cheese

How to Make Hashbrown Casserole


  1. Preheat oven to 350*. In a small bowl, mix cracker crumbs with melted butter and set aside. In a large mixing bowl, mix all other ingredients together well. Grease casserole dish with either butter or Pam, including rim of the lid if it has one. Place mixture into dish and top with cracker crumb mixture. Bake for 1 hour.

Printable Recipe Card

About Hashbrown Casserole

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

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