Cheesey Hashbrown Potato Casserole
From krumkake 15 years ago
- 75 minutes to make
- Serves 8
John hates it when I make this casserole, but our girls love it (as do most others), so he has to suffer through once in awhile. It’s very cheese-y and creamy – I’ve even added 3 or 4 ounces of cream cheese…it’s already so high in fat, a little more doesn’t make much of a difference! Read more This is another dish we served at my mom's 90th celebration. See less
Ingredients
- 2 pounds refrigerated hash browns (can use frozen, if you can’t find the refrigerated kind) shopping list
- 1 can cream of mushroom soup shopping list
- ½ cup melted butter, divided shopping list
- 1 pint sour cream shopping list
- ¼ cup finely diced onion shopping list
- 1 teaspoon salt shopping list
- pepper to taste shopping list
- garlic salt or powdered, if desired shopping list
- 2 cups grated sharp cheddar cheese shopping list
- 4 ounces Velvetta cheese, cut into small cubes shopping list
How to make it
- Blend together soup, ¼ cup melted butter, and sour cream; add onions and seasonings.
- Stir in the cheeses.
- Put hashbrowns in a large bowl; pour soup mixture over hashbrowns. Stir together well.
- Pour mixture into a generously buttered 9x13 glass dish.
- Pour the remaining ¼ cup melted butter over top of potatoes.
- Bake at 375 degrees for 60 to 75 minutes, until casserole edges are bubbly and browned.
- Allow casserole to set for 15 minutes before serving.
- For a crunchy topping, sprinkle top of casserole with crushed potato chips the last 15 minutes of baking.
The Rating
Reviewed by 5 people-
oh yeah baby!!!!!!!!!! looking good lol
love it
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Oh yeah...this is the total comfort casserole bomb! So many of my favorite food friends in one party. How could I possibly resist this? Answer: I cannot. Thanks so much - high 5 - and much drooling, Krum hon.
lunasea
in Orlando loved it
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Love it! Yea Krum baby.
jenniferbyrdez
in kenner loved it
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