Hash Brown Casserole

Yield

12 servings (serving size: about 1/2 cup)

Lee Harrelson

Janelle Youngren, Vancouver, Washington
RECIPE BY Cooking Light September 2007

This simple hash brown casserole features a buttery cornflake crust and is a favorite side for both casual family gatherings and holiday celebrations. The epitome of a comfort food dish, this casserole is fit for any dinner from Easter dinner to Christmas. This dish can be made in a crock pot, cast-iron skillet, or in a regular casserole dish.

3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons butter, melted and divided
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream (such as Daisy)
Cooking spray
2 cups cornflakes, coarsely crushed

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.

Step 3

Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.

Step 4

Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.

Chef's Notes

Instead of cornflakes, use crumbled kettle chips or Ritz crackers for a more salty, crunchy casserole topping. Dress this casserole up with some sausage, ham, or bacon for your meat-loving guests.

Janelle Youngren, Vancouver, Washington

4 stars – based on 19 reviews

Article Headline

boos33's Review

MrsH0507

N/A

EllenDeller's Review

bmrobertson63

Some people may like this, but we ate it only because we never waste food. Despite my adding smoked paprika, sauteed yellow and green peppers, & crumbled bacon (also subbed real sharp cheddar for velveeta), it just tasted like defrosted hashbrowns with canned soup. There's some leftover that I'll brown up in the cast iron skillet for breakfast, and that might be better. Maybe if you browned the defrosted potato and skipped the soup it might be better, but I don't think I'll try this again..

NancyGWarren's Review

JazzDragon

Try using 2 cups cheddar cheese and 1/2 cup milk and 1/2 cup water. Soooooooo much better.

JazzDragon's Review

nms519

BrandiEmm's Review

BrandiEmm

I love this dish! Evidently it's supposed to be a side dish, but I usually make it for breakfast.

rmanderson49's Review

NancyGWarren

Made this as a side dish last night. Thought it had very little flavor. Needs something to make it interesting.

KathyinManvel's Review

dlwykes

Very easy and pretty tasty. It is not a very "elegant" dish, but a good solid alternative to mashed potatoes. Would be a nice complement to a steak or prime rib. I made it with cheddar cheese and otherwise exactly as written.

dgibbs2's Review

rmanderson49

KELLISUSMC89's Review

recipea123

I'm trying this tonight but using fiesta nacho cheese soup and rotel that has been mixed up in the food processor. I'm using ground beef in the recipe as well, no onion though and I'm using potatoes o'brien for the hashbrowns. If it's good I will let ya'll know I think the rotel and some seasoned ground beef will help bring out the flavor!

dlwykes's Review

FieryRebel

I took this to a family Birthday party and most of us agreed that it needed soomething. Very bland would not make it again

Hash Brown Casserole

Ingredients

How to Make It

Chef's Notes

You May Like

Ratings & Reviews

boos33's Review

EllenDeller's Review

NancyGWarren's Review

JazzDragon's Review

BrandiEmm's Review

rmanderson49's Review

KathyinManvel's Review

dgibbs2's Review

KELLISUSMC89's Review

dlwykes's Review

Hash Brown Casserole

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