Monday, March 29, 2010

Hashbrown Potato Casserole Recipe

This is one of my family's all time favorite potato casseroles.  It is not a low fat or healthy casserole but it is really yummy!!  You could probably modify it and make it a little healthier but I think I will stick with the original recipe since I only make it for holidays and potluck dinners.  This will be one of the side dishes we will be enjoying on Easter Sunday.

Hashbrown Potato Casserole

  • 1 package frozen Hashbrown Potatoes (thawed)
  • 1 can Cream of Chicken Soup (I have substituted Cream of Mushroom & Cream of Onion with good results)
  • 2 1/2 cups Shredded Sharp Cheddar Cheese
  • 1/4 cup milk
  • 1 cup Sour Cream
  • 1 packet Dry Onion Soup Mix (or 4 tablespoons Homemade Gourmet Sunday Roast Seasoning)
  • 3 tablespoons Butter
  • 1 cup crushed Potato Chips
Combine soup, milk, sour cream.& onion soup mix in a large bowl.  Mix in shredded cheese.  Slowly add potatoes to the mixture and stir until potatoes are completely coated.  Transfer to a 9x13 lightly greased baking dish.  Top with crushed potato chips.  Cut butter into small pieces and evenly sprinkle accross the top of the casserole.  Bake at 350 degrees for 40-45 minutes.  This can also be prepared in the crockpot.  Follow the same directions except put in a lightly greased crockpot and cook on low for 4-6 hours.

For more great recipes visit:

Tasty Tuesday

Tempt My Tummy Tuesday


  1. This is one of my favorites! My Granny used to make this one--it is the best!

  2. I never though of doing this in the crock pot, great suggestion.

  3. OH, yum! Thiswould be right up our alley! :D

  4. This sounds yummy! And I just happened to pick up 3 bags of Hashbrown's today at Target so I will be trying this in the near future! :)


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