Hashbrown Casserole Recipe

Hashbrown Casserole Breakfast Recipe from TheFrugalGirls.com

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The one must-have holiday dish in our home is this scrumptious Hashbrown Casserole Recipe!

This potato dish is simple to make, tasty and rich, and 100% delicious goodness!




Heavenly Hashbrown Casserole Recipe
Author: 
 
Ingredients
  • 1 pkg Frozen Shredded Hashbrowns {typical pkg size: 1 lb. 14 oz.}
  • 16 oz. Sour Cream
  • 1 Can Cream of Mushroom Soup
  • 1 8oz. Package Shredded Cheddar Cheese {I use sharp cheddar}
  • ¼ cup Milk
  • ½ Chopped White Onion
  • 1 stick of Butter
  • ⅛ tsp. Salt
  • ⅛ tsp. Pepper
  • ⅛ tsp. Garlic Salt
  • 2 Cups Seasoned Croutons
Instructions
  1. Thaw hashbrowns slightly so they mix well.
  2. Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and ½ stick of melted butter, then stir well.
  3. Pour into greased baking dish, and set aside.
  4. Crush croutons {easy tip: place in a ziploc bag and mash down with a rolling pin}
  5. Spread crushed croutons evenly over the top of the casserole.
  6. Drizzle the top with other ½ stick of melted butter.
  7. Bake 35-45 minutes at 350 degrees.

 

Yum
 

Enjoy as a dinner side or brunch must-have… it’s so yummy!  Plus… the leftovers are delish!

A BIG thanks to my friend Becky for sharing this fabulous recipe!

Craving more tasty recipes??  Get inspired with these…

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Comments

    • Kelly says

      I make this all the time in my home but we use frosted flakes for the top instead of croutons! It makes all the difference in the world. It’s that sweet and savory mix that really makes this dish a winner!

      • Julie says

        Kelly I use the Frosted Flakes as well & my family LOVES it. The sweet gives it just right right pop with each bite. It is wonderful & my group cant get enough. it is ALWAYS the first thing to go. I usually have to make a double batch.

  1. Angelena says

    That sounds/looks so delicious. I am going to add that dish to our Christmas morning brunch. I must be hungry – I did a post on my blog today about baking bacon lol.

    • Dawn says

      Christmas morning brunch seems to be on the rise…we do that now too…we actually started it about 3 Christmas’ ago because we don’t have anyone over on Christmas morning…it is just our small family…so we sleep in, open gifts then eat…anyway…I already do a hashbrown casserol that I pulled together the recipe for from other places…and it is a perfect addition…you can have anything else you want; ham, bacon, eggs, bisuits or toast…all is good together…but, we only do this once or twice a year…really good!

  2. Jerri says

    This is one of my favorite sides, but I've never made it! I'll have to try out your recipe!

    Hope you'll link up at my Christmas Recipe event on Thursday!

  3. Catherine says

    I've had several variations of this dish. My family calls it "potato delight" and uses cornflakes tossed in melted butter as the topping. It's always a big hit!

  4. Lauren says

    Oh gosh this looks so good! Thanks for sharing. :) I think I’ll “weight watcher-ize” though it by making a few substitutions. Light Olivio for butter (and using Olivio spray on the top instead of drizzling melted Olivio), panko breadcrumbs instead of croutons, 75% reduced fat cheddar, skim milk, light sour cream, and 98% fat free cream of mushroom soup. If I increase the onions a bit, that should add a bit of extra flavor to make up for all the fat the dish will be missing. Fingers crossed!! :)

    • Maria says

      I leave out the butter all together and use corn flakes on top for crunch or the bottom of a bag of chips (parts and pieces and crumbs). My kids never liked the onion, so that is left out as well. Still yummy!

  5. Marisa Fedelin- Lopez says

    I made this last week!!! It was AWESOME!!!! My WHOLE family loved it. I Added Grilled chicken so it became more of an entree than a side and also used ‘o brian potatoes because it’s what I had on hand, but it was delicious!!! I LOVE THIS SITE!!!!

  6. jenni says

    This is commonly called “Funeral Potatoes” around here and is often served at funerals and holidays, etc. Never have tried it with cream of mushroom (here it’s always cream of chicken); and, I’ve also never tried it with croutons (only have had it with cornflake/butter or potato chip/butter mix). Will try!

  7. Raeanne says

    I LOVE this casserole… I haven’t had it in forever since I can’t have dairy anymore… Thanks for making a pregnant lady crave food she can’t have! 😉

  8. Katie says

    Will have to try it that way. We do it with corn flakes instead of croutons for our crunch. And we use cream of chicken instead of cream of mushroom. And I believe we do extra cheese with two 8 oz packages. I’ve added chopped ham (or could do bacon) before to make it a breakfast casserole.

  9. says

    This is very similiar to my version… just substitute 12oz of french onion dip for the onion & milk, and cut the sour cream back to 12oz, too. The french onion dip makes it faster to mix (no chopping!) and adds an addional flavor that is outstanding! Plus, you can usually pick up 12oz french onion dip free at Publix with a sale & coupon 😉

  10. Katie says

    I’ve tried out a few different breakfast casseroles and this is the best by far. My husband loved the crouton topping. Delicious! We’ll be having it again on Christmas morning!

  11. Shareen says

    My Mother and family have been making this wonderful dish for many years, mostly around the holidays. This yr. was the first yr. my husband tried it and now begs for it all the time!! Glad you were able to share such a warm and fulfilling recipe!!

  12. Lindsey says

    My grandma passed down this recipe to us we have been making it for thanksgiving and easter since well before we were born, and i am 29 years old. lol We call is Crunchy potatoes and like someone else we also put corn flakes on top, and we came across another friend who makes it and they call them ” white trash potatoes” no idea why.. ha ha

  13. Margaret says

    With the exception of the bread crumbs it’s a copykat recipe for a Hash Brown casserole served at Cracker Barrel Restaurants.

  14. Susan Wojtowicz says

    We call them Funeral Potatoes because my recipe makes enough for a crowd. Here’s my version:
    32 oz defrosted hash browns
    1 samll chopped green pepper
    1 small chopped onion
    1 can EACH cream of potato and cream of celery soup
    12 oz sour cream or plain yogurt
    Mix all together and bake covered for 1 hour

  15. susannah says

    my variation:32 oz shredded hashbrowns, one can cream of mushroom soup, 8 oz sour cream…mix the soup and sour cream together, then add the hasbrowns and mix well..top with shredded colby jack cheese, cover with foil and bake until cheese is melted in a 400 degree oven, take foil off top with French’s fried onions and put back in oven for about 5 minute or until the onions just start to brown.

  16. says

    Frosted flakes?! My family has always made this recipe with corn flakes (sometimes I use special k). I can’t wait to try both croutons and frosted flakes. Yummmm

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