Julia's Simply Southern: Hashbrown Casserole >

Friday, October 30, 2015

Hashbrown Casserole

Hot, cheesy and delicious hash-brown casserole. This is always a favorite. Have it for breakfast, lunch, or dinner. I've served it at holiday dinners too. It's easy to put together. This is so much better than what you'll find dining out. 

  • 2 1 lbs Refrigerated Shredded HashBrowns Potatoes, (such as Simply Potatoes)
  • 1 10.25 oz can combo Cream of Chicken & Mushroom Soup
  • 1 10.25 oz can Cream of Onion Soup
  • 8 oz Sour Cream
  • 1 c Heavy Cream
  • 1  Onion, minced
  • 1/4 c Melted Butter (1/2 stick)
  • 8 oz Colby Cheese, grated
  • 8 oz Sharp Cheddar Cheese, grated
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder

Preheat oven to 350℉. 

In a large mixing bowl combine condensed soups, sour cream, melted butter, heavy cream, salt, pepper, onion powder, garlic powder together.

Fold in shredded hash-brown potatoes and grated cheeses until combined. I save a handful of cheese to top the casserole.

Spray a 13x9 baking dish with cooking spray and add casserole mixture.

Bake for 1 hour until golden brown and bubbly. 

See it at:


  1. Greetings from Australia! If there were any leftovers, is it suitable for freezing? There's only the two of us & as much as this would be delicious, doubt if we could get through it in one sitting.

    1. Di,
      Thank you for joining us from Australia! You could freeze the leftovers. It's also great to make one for another time and freeze. I'll admit, it is hard to leave any leftover. It disappears quickly.


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