This Heavenly Hashbrown Casserole Recipe is a perfect match for any holiday, brunch or dinner!
The one must-have holiday dish in our home is this scrumptious Hashbrown Casserole Recipe!
This hashbrown recipe is simple to make, tasty and rich, and 100% delicious goodness!
But do you know what makes this hash brown casserole recipe so rich and decadent? This hash brown casserole recipe is made with sour cream, white onion and cheddar cheese. These ingredients combine to create a totally outrageous flavor experience!
So are you ready for some heavenly hashbrown deliciousness already? Let’s get this yummy recipe started…
Related:
Hashbrown Casserole Recipe
What Your Frugal Friends Are Saying About This Recipe:
Jennifer writes: “Delicious!!”
Zaria writes: “I used half the amount of sour cream and it still turned out delicious!”
Terri writes: “This is a really good Hash Brown Casserole! My family likes it better than my old recipe. I also used garlic croutons, really added a nice flavor.”
Hashbrown Casserole Recipe
Ingredients
- 30 ounces Frozen Shredded Hashbrowns
- 16 ounces Sour Cream
- 10.5 ounce Cream of Mushroom Soup can
- 8 ounces Shredded Cheddar Cheese {I use sharp cheddar}
- ¼ cup Milk
- 1/2 White Onion finely diced
- 1/8 teaspoon Garlic Salt
- 1/2 cup Butter
- 1/8 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 1/2 cups Seasoned Croutons crushed
Instructions
- Thaw hashbrowns slightly so they mix well.
- Preheat oven to 350 degrees.
- Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and 1/2 stick of melted butter, then stir well.
- Pour into greased 9x13 Casserole Dish, and set aside.
- Crush croutons {easy tip: place in a ziploc bag and mash down with a rolling pin}
- Spread crushed croutons evenly over the top of the casserole.
- Drizzle the top with other 1/2 stick of melted butter.
- Bake for 35 - 45 minutes, or until hot. ENJOY!
What You’ll Need To Make This Heavenly Hashbrown Casserole Recipe:
Mixing Bowls
9×13 Baking Dish
Enjoy as a dinner side or even as a tasty brunch must-have… it’s so yummy! Plus… the leftovers are delish!
A BIG thanks to my friend Becky for sharing this fabulous recipe!
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So have you tried this Heavenly Hashbrown Casserole Recipe yet?
Leave a comment and share…
Dottie Sanders says
Would like to receive emails please. Recipes look delicious.
alex 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
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.
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
Diane Weber says
This is a family favorite for Christmas…I put crushed cornflakes on top mixed with the melted butter.
Margaret says
With the exception of the bread crumbs it’s a copykat recipe for a Hash Brown casserole served at Cracker Barrel Restaurants.