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:


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