Monday, April 18, 2011

Cheesy Hashbrown Potato Casserole Recipe


Cheesy 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 Homemade Gourmet Sunday Roast Seasoning)
  • 3 Tablespoons Butter
  • 1 cup Crushed Potato Chips ( I have also used Ritz Crackers, French Fried Onions & Cheez-Its.)
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.

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  1. yummy, that looks so good. I will have to pick up some cheese and make this tomorrow. Thanks for the recipe!

  2. I love cheese and I love potatoes!
    This looks wonderful!

    I would like to invite you to join in on "Made it on Monday" a WEEKLY RECIPE LINK PARTY I host on my blog.

    *link ups are every WED.-SAT.*

    Hope to see you soon!


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