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Heavenly Hashbrown Casserole Recipe! {Dinner & Brunch Favorite}

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December 15, 2009 By Heidi 35 Comments

This Heavenly Hashbrown Casserole Recipe is a perfect match for any holiday, brunch or dinner!

Hash Brown Casserole Recipe from TheFrugalGirls.com

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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!

Are you ready for some heavenly hashbrown deliciousness?  Let’s get this yummy recipe started…

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Hashbrown Casserole Recipe

Hashbrown Casserole Recipe from TheFrugalGirls.com Pin It Buttons

Hashbrown Casserole Recipe
 
Print
Prep time
5 mins
Cook time
35 mins
Total time
40 mins
 
This Heavenly Hashbrown Casserole Recipe is a perfect match for any holiday, brunch or dinner!
Author: The Frugal Girls
Recipe type: Main
Cuisine: American
Serves: 15
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
  • ½ White Onion, chopped
  • ⅛ teaspoon. Garlic Salt
  • ½ cup Butter
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Pepper
  • 1½ cups Seasoned Croutons, crushed
Instructions
  1. Thaw hashbrowns slightly so they mix well.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. Pour into greased 9x13 Casserole Dish, and set aside.
  5. Crush croutons {easy tip: place in a ziploc bag and mash down with a rolling pin}
  6. Spread crushed croutons evenly over the top of the casserole.
  7. Drizzle the top with other ½ stick of melted butter.
  8. Bake for 35 - 45 minutes, or until hot. ENJOY!
3.5.3251

 

What You’ll Need for This Recipe:

Mixing Bowls

9×13 Baking Dish

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!

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Filed Under: Breakfast Recipes, Easter Recipes, Main Courses Sides, Recipes Tagged With: Breakfast Casseroles, Casseroles, Christmas Recipes, Hashbrowns, Potatoes, Sides, Thanksgiving Recipes

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Comments

  1. Dottie Sanders says

    February 20, 2015 at 2:58 pm

    Would like to receive emails please. Recipes look delicious.

    Reply
  2. alex says

    June 10, 2014 at 6:05 pm

    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

    Reply
  3. susannah says

    April 1, 2013 at 4:15 am

    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.

    Reply
  4. Susan Wojtowicz says

    November 11, 2012 at 10:15 am

    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

    Reply
  5. Diane Weber says

    November 8, 2012 at 2:03 pm

    This is a family favorite for Christmas…I put crushed cornflakes on top mixed with the melted butter.

    Reply
  6. Margaret says

    April 2, 2012 at 12:06 pm

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

    Reply
  7. Denise says

    November 23, 2011 at 12:03 pm

    How many does the recipe serve?

    Reply
  8. Lindsey says

    November 17, 2011 at 12:43 pm

    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

    Reply
  9. Cheryl says

    February 5, 2011 at 8:58 pm

    This is a family favorite. I make this potato dish to go with ham. I also use corn flakes instead of croutons.

    Reply
  10. Shareen says

    December 30, 2010 at 9:59 am

    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!!

    Reply
  11. Katie says

    November 27, 2010 at 1:47 pm

    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!

    Reply
  12. Kim says

    November 20, 2010 at 1:04 pm

    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 😉

    Reply
  13. Katie says

    November 19, 2010 at 1:00 pm

    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.

    Reply
  14. Raeanne says

    November 19, 2010 at 11:18 am

    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! 😉

    Reply
  15. jenni says

    November 19, 2010 at 10:55 am

    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!

    Reply
  16. Marisa Fedelin- Lopez says

    November 19, 2010 at 6:21 am

    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!!!!

    Reply
  17. Lauren says

    November 4, 2010 at 7:14 pm

    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!! 🙂

    Reply
    • Maria says

      November 17, 2011 at 10:25 am

      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!

      Reply
  18. Stephen Bobbitt says

    November 4, 2010 at 4:31 pm

    Frosted flakes across the top make this yummy also ;)..Instead of the croutons

    Reply
  19. jacque says

    June 11, 2010 at 6:10 am

    Everyone in the family will love this! Thanks!

    Reply
  20. Anna says

    December 24, 2009 at 5:52 am

    My grandmother makes a similar casserole whenever we visit her. It is one of my favorite things.

    Reply
  21. heartnsoulcooking says

    December 23, 2009 at 5:30 pm

    GREAT!!! recipe for a brunch. Sounds and looks WONDERFUL!!!
    Geri

    Reply
  22. Wanda says

    December 16, 2009 at 8:53 am

    I need to do this for our Christmas meal at school next week! Thanks!

    Reply
  23. Jeni says

    December 15, 2009 at 6:56 am

    If you add big hunks of ham to this it's a great meal!!

    Reply
  24. Catherine says

    December 15, 2009 at 1:21 am

    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!

    Reply
  25. Jerri says

    December 15, 2009 at 12:36 am

    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!

    Reply
  26. Anonymous says

    December 15, 2009 at 12:02 am

    Try it with green chiles or add breakfast sausage to it and make breakfast burritos out of it.

    Reply
  27. [email protected] says

    December 14, 2009 at 11:14 pm

    Sounds great! Thanks for the recipe.

    Reply
  28. barbara.montyj says

    December 14, 2009 at 10:56 pm

    Thanks for sharing the recipe.
    I'm going to make it also.

    Reply
  29. Angelena says

    December 14, 2009 at 10:02 pm

    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.

    Reply
    • Dawn says

      March 1, 2011 at 12:05 pm

      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!

      Reply
  30. Michelle says

    December 14, 2009 at 9:47 pm

    Looks delicious! I'm definitely going to have to try this recipe!

    Thanks for sharing it. 🙂

    Reply
    • Kelly says

      November 17, 2011 at 12:27 pm

      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!

      Reply
      • Julie says

        March 13, 2013 at 12:33 pm

        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.

        Reply
      • Shirley Foster says

        November 23, 2013 at 6:25 am

        Do you still drizzle with butter when you use the frosted flakes on the hash brown cassarole sound good.

        Reply

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Hi... and Welcome to The Frugal Girls! I'm a Frugal Girl living in the Sunny South, and love sharing Easy Recipes, DIY Decor, and Simple Tips for Living the Sweet Life on a Budget! Meet Heidi >>
 
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