Creamy Hash Brown Casserole Recipes

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GRANDMA'S HASH BROWN CASSEROLE



Grandma's Hash Brown Casserole image

This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!

Provided by missbutterbean

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 12

Number Of Ingredients 10

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup melted butter
½ cup chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
1 cup crushed cornflakes
½ cup melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g

CREAMY HASH BROWN CASSEROLE



Creamy Hash Brown Casserole image

This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. -Teresa Stutzman, Adair, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

1 package (32 oz.) frozen cubed hash brown potatoes, thawed
1 lb. Velveeta, cubed
2 cups sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup butter, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, lightly crushed
Fresh savory, optional

Steps:

  • In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 663 calories, Fat 43g fat (27g saturated fat), Cholesterol 125mg cholesterol, Sodium 1359mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.

CREAMY HASH BROWN CASSEROLE



Creamy Hash Brown Casserole image

This savory casserole recipe boasts a creamy cheese sauce and crunchy potato chip topping that everyone will love. Enjoy this hash brown potato side for breakfast, brunch or even dinner. Perfect for entertaining or even tailgating!

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 10

1/4 cup plus more for dish butter
1 chopped onion
1 (16 oz) container sour cream
1 (10.5 oz) can cream of celery soup
1 (8 oz) package shredded cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30 oz) package thawed frozen shredded hash brown potatoes
1 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed potato chips

Steps:

  • Preheat oven to 350 °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.

HASH BROWN CASSEROLE



Hash Brown Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons butter
3 cloves garlic, finely chopped
One 6-ounce slab country ham, diced
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken stock
1 1/2 cups shredded sharp Cheddar
One 22-ounce package frozen shredded hash brown potatoes
3 green onions, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.

COPYCAT HASH BROWN CASSEROLE



Copycat Hash Brown Casserole image

This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.

Provided by Food Network Kitchen

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

5 tablespoons unsalted butter
1/4 teaspoon garlic powder
1 small onion, finely diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup half-and-half
1/2 cup low-sodium chicken broth
1 cup sour cream
2 cups shredded mild Cheddar
One 30-ounce bag frozen shredded hash browns, thawed

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
  • Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.

DONNA'S CREAMY HASH BROWNS CASSEROLE



Donna's Creamy Hash Browns Casserole image

My co-worker Donna gave me this recipe. She made this for a company potluck one month and it was so delicious, I had to have the recipe!

Provided by shimmerysummersun

Categories     Breakfast

Time 55m

Yield 1 Casserole, 6-8 serving(s)

Number Of Ingredients 5

30 ounces frozen hash browns (thawed)
2 (10 1/2 ounce) cans cream of potato soup, undiluted
16 ounces sour cream
2 cups shredded cheddar cheese
1 cup grated parmesan cheese

Steps:

  • Combine hashbrowns, soup, sour cream, 1 3/4 cups of cheddar cheese, and parmesan cheese. Spread into a greased casserole dish. Sprinkle the remaining cheddar cheese on top. Bake at 350° for 40-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 762.5, Fat 52.2, SaturatedFat 28.6, Cholesterol 94.3, Sodium 1376.2, Carbohydrate 53.6, Fiber 3.2, Sugar 4.4, Protein 24.2

CREAMY HASH BROWN CASSEROLE



Creamy Hash Brown Casserole image

My aunt in Iowa always serves a version of this at family gatherings. This is Paula Deen's version. I usually leave off the potato chips, sorry Miss Paula!

Provided by MJMommy13

Categories     Potato

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16 ounce) container sour cream
1 (10 1/2 ounce) can cream of celery soup
1 (8 ounce) package shredded monterey jack and cheddar cheese blend
1/2 teaspoon garlic powder
1 (30 ounce) package frozen hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Steps:

  • 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.

Nutrition Facts : Calories 663.6, Fat 46.7, SaturatedFat 18.6, Cholesterol 75.7, Sodium 1020.1, Carbohydrate 50.3, Fiber 4.2, Sugar 3.5, Protein 14.4

CREAMY HASH BROWNS



Creamy Hash Browns image

My mother often took this comforting side dish to social dinners because it was such a hit. Now I get the same compliments when I make it. Bacon and onion jazz up a creamy mixture that's quick and easy to make thanks to convenient frozen hash browns and canned soups. -Donna Downes, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 14 servings.

Number Of Ingredients 9

1 package (2 pounds) frozen cubed hash brown potatoes
2 cups (8 ounces) cubed process cheese (Velveeta)
2 cups sour cream
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter, melted
1/4 teaspoon pepper

Steps:

  • Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through.

Nutrition Facts : Calories 303 calories, Fat 20g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 745mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

JILL'S HASH BROWN CASSEROLE



Jill's Hash Brown Casserole image

Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 1h

Yield 8

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) container sour cream
½ cup butter or margarine, melted
1 (32 ounce) package frozen hash-brown potatoes
1 medium onion, chopped
1 (8 ounce) package shredded Cheddar cheese
1 pinch Ground black pepper
½ cup crushed corn flakes

Steps:

  • Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish. Sprinkle corn flakes over potato mixture.
  • Bake at 350 degrees F for 45 minutes or until hot.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 27.3 g, Cholesterol 73.9 mg, Fat 35.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 20.1 g, Sodium 587.2 mg, Sugar 1.3 g

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