Creamy Hash Brown Casserole
From lenora 14 years ago
- 50 minutes to make
- Serves 10
I like many of Paula Deen's recipes. This is one that she did a while ago. It just looked too memorable not to do it yourself. You might reduce the butter a little so it is not too greasy and omit the potato chips to reduce some of the salt.
Ingredients
- 1/4 cup butter, plus more for dish shopping list
- 1 onion, chopped shopping list
- 1 (16-ounce) container sour cream shopping list
- 1 (10 1/2-ounce) can cream of celery soup shopping list
- 1 (8-ounce) package shredded Cheddar and monterey jack cheese blend shopping list
- 1/2 teaspoon garlic powder shopping list
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 2 cups crushed potato chips shopping list
How to make it
- Preheat oven to 350 degrees F. Lightly butter a casserole dish.
- In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
- Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
People Who Like This Dish 5
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