Wednesday, April 14, 2010

Ultimate Recipe Swap: Hashbrown Potato Casserole

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.

Hashbrown Potato Casserole

•1 package frozen Hashbrown Potatoes (thawed)

•2 cans Cream of Chicken Soup (I have substituted Cream of Mushroom & Cream of Onion with good results or you could use a combination of 2 of these cream soups)

•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 recipes, visit Ultimate Recipe Swap at Life as Mom.


  1. Oh, wow! I've had hashbrown casserole, but this one sounds better than the ones I've had. Yum!

    have a great day!

  2. I just bought hash browns and was wondering what to do with them, other than just making hash browns. I may try this casserole, thanks for the idea!


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