Great for a breakfast or dinner side.
Ingredients
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 (16 ounce) container sour cream
- 1 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 8 ounces shredded Colby cheese
- 5 1/3 tablespoons butter, melted
- salt and ground black pepper to taste
- 2 tablespoons crushed corn flakes cereal (Optional)
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9×13-inch baking dish and sprinkle top with corn flake crumbs.
Step 3
Bake in the preheated oven until the casserole is bubbling, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 876 | |
% Daily Value * | |
Total Fat76g | 97% |
Saturated Fat43g | 214% |
Cholesterol151mg | 50% |
Sodium1104mg | 48% |
Total Carbohydrate58g | 21% |
Dietary Fiber4g | 14% |
Total Sugars3g | |
Protein24g | |
Vitamin C25mg | 125% |
Calcium560mg | 43% |
Iron4mg | 21% |
Potassium1354mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Jdragon
- 11 years ago
Great meal. I made this for my husband and I last night. I did not have any onions, I did not add the butter(better for you and less greasy), I used half of the sour cream, I used cheddar instead of colby, added a cup of milk, and no corn flakes – bread crumbs/crushed croutons and we loved it. He didn’t even save any for lunch today it was so good. Next time I will make my own squared potatoes. Yum.
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- by: Christine Weeks
- 11 years ago
So easy and so yummy. I made a few adjustments to the recipe. I just added garlic powder to it and instead of using the butter for inside the casserole, I mixed it with crushed pepper jack cheez-it crackers (instead of the cornflakes) and used it for the topping. It was so delicious and added some kick to it too.
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- by: Lola
- 11 years ago
I’ve been making this for more than 20 years but would never consider it for breakfast. It’s more of a side dish (especially if you add garlic, as some readers suggest!) I omit the onion and substitute French onion dip instead of sour cream to save some chopping and add flavor. You can also substitute cream of mushroom soup for the cream of chicken. It’s been a favorite at pot lucks!
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- by: Maddiola
- 11 years ago
This recipe is similar to Paula Deen’s except her recipe calls for cream of celery soup instead of cream of chicken and potato chips instead of corn flakes. I like the cream of chicken better. My family loves this as does my coworkers when it’s potluck day. I’m not a fan of the corn flakes…..but this is creamy and yummy. If you’re a potato cheesy lover, you will love this.
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- by: Sandie
- 11 years ago
I love making this for meals, it’s also a big hit at work potlucks…
The only difference is I crush up 1 pkg of Ritz crackers and 2 tbsp of butter, and sometimes I use plain yogurt instead of sour cream. my recipe come from Breakstone’s classic cheesy potatoe also found on this site….. -
- by: Amwallace
- 11 years ago
I have used a “similar” recipe for years, but portions of ingredients seem to be different. I use a one bag of hash browns (one pound as sold), let them thaw partially, add almost one pint of sour cream, stir and then add 2 cans of cream of chicken soup and 3/4 cup small chopped onion. Melt one half stick of butter (1/4 cup) and add to mixture and stir. Then I add approximately 3 1/2 cups cheddar cheese and mix. Place the casserole in a 13X9 pan and sprinkle with approximately 1 cup of cheddar cheese and then crumble hand cooked potato chips on top. Bake at 425 until golden brown. Fabulous the first time around and just as good heated up as left overs.
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- by: Pat Navarre
- 11 years ago
I have been making this recipe for over 30 years and it is always the first dish that is gone. The recipe was called TEXAS HASH BROWNS. I cut all of the butter out, ( and it is still creamy; the butter in the corn flakes are enough). my recipe calls for cream of chicken or cream of mushroom soup with about 1/4 cup of milk, and everyone prefers the cream of mushroom soup; even those who don’t like mushrooms. I use all low fat cream cheese, Fit and Active soup (from Aldi’s, skim milk; and by cutting the butter out it becomes better and healthier dish then that second helping OK. Pat Navarre
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- by: Joanne Straub
- 11 years ago
I do this almost identically – except we add meat for a dinner main casserole. Country sausage, cooked and drained is the mainstay – but we’ve also used shredded rotisserie chicken and broccoli. I usually also add a couple of eggs per hash brown package (we usually double this for when the kids are home on the weekends) and double the soups – it’s a very very versatile recipe!
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- by: Joanne
- 11 years ago
I make this a lot at the request of the kids and grandkids. I use Cream of mushroom soup instead of the chicken or celery soups. Sprinkle the top with butter and seasoned bread crumbs. This
freezes well, so often double the recipe and freeze in small portions for just my husband and myself -
- by: Cookdap Member
- 11 years ago
I make this a lot at the request of the kids and grandkids. I use Cream of mushroom soup instead of the chicken or celery soups. Sprinkle the top with butter and seasoned bread crumbs. This
freezes well, so often double the recipe and freeze in small portions for just my husband and myself -
- by: Melissam
- 11 years ago
I’ve used this basic recipe for years. I prefer the southern style hash browns instead of the shredded. That way they don’t turn out so mushy. Also, you can adjust the time and temperature based on what other thing you are baking in the oven. For example, I typically bake it at 350 degrees for about 1.25 to 1.5 hours. I don’t use the topping however. Also, the recipe serves about 6-8 people for a side dish. I also use sharp chedder which is wonderful. I’ve also found that most packages of frozen hash browns aren’t 2#. I use the walmart brand which is 1# 10 oz and the proportions of cheese, etc are perfect.
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- by: Stueegee
- 11 years ago
Excellent. My wife loved it. I souped it up a bit and added chopped chicken thighs and sprinkled some grated old cheddar on top. We’re thinking of adding some diced tomatoes in next time. The garlic add someone else mentioned sounds good too.It didn’t brown like the other photos so I may cook it more than an hour next time.
Many thanks for the great recipes and helpful reviews.
Stuey -
- by: Liz Acres
- 11 years ago
I’ve made this with Ritz Crackers on the top & cooked in the Microwave. Quick & easy in the summer heat! Microwave the butter & Onions for 2mins
Mix all other ingredients, except the crushed Ritz Crackers & microwave for 5 mins (High), stir add crushed Ritz and microwave for another 2 mins (HIGH) GREAT! -
- by: Luvlynesa
- 11 years ago
This was super yummy! Everyone loved it, I’ll definitely make this again. Maybe I’ll add some ham or crumbled bacon next time for an extra treat. The only thing I did different was cut down on the amount, I felt like 2 pounds of shredded potatoes was excessive. I was going to reduce it to half but that was still an entire 1 pound bag and an 8 ounce tub of sour cream! I’m not some health nut or anything, I totally believe in enjoying food as long as it’s in moderation. I just felt like it was too much food for 4 people so I made 1/4 of it and it was just enough for a hearty serving for each of us.
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- by: Poopsy
- 11 years ago
This was so easy and good. My husband and I both loved it. I added onion powder instead of the onions because my husband can’t eat onions. It still gave it the onion taste and my husband never knew it. Added this to my All Recipes Box and it will be made often. Thanks Terra for the recipe.
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- by: Beckstah123
- 10 years ago
This was amazing! Had some leftover keilbasa from off the grill, cut that into pieces and added it to the dish. Wow! It was so delicious! I went to a birthday party the next day where some cheesy potatoes were served and I kept thinking about how mine had been so much better! Can’t wait to make it again 🙂
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- by: Cookdap Member
- 10 years ago
These are yummy. The last time I made them, trying to lighten them up a little, I subbed out half the sour cream for lowfat yogurt, used light sour cream, and 98% fat-free soup.I also left out the melted butter, but I never add that anyway, doesn’t seem to do much but add fat. Even with all the substitutions, they still tasted awesome!! Just make sure your hash browns are fully thawed and pretty dry. I usually thaw them in a colander. We also like to add onion to them sometimes, or top with french fried onions, just for a change. Good recipe!
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- by: Cookdap Member
- 10 years ago
I have been making these for 20 years at least. I use cream of celery soup and dried onion flakes. Everyone loves these potatoes, especially the kids. Wonderful. In fact included them just this Sunday with ham on a nice picnic buffet. My recipe was called “Picnic Potatoes”. I like to use the O’Brien potatoes for the color of the red & green peppers
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- by: Kathy F.
- 10 years ago
Excellent side dish. I use the cubed frozen potatoes and used the philly shredded cheddar (the cheese mixed with Philadelphia cream cheese) . I always double the amount of the cheese. These potatoes freeze great, I measure out a dinner portion for 2 and put it in food saver bags and freeze the portions. Use extra corn flakes mixed with butter.
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- by: Jan Lachance
- 7 years ago
I made this yesterday. I used an extra 2 oz of grated sharp cheddar with the Colby. I also used a sleeve of finely crushed ritz crackers on top instead of corn flakes. For some reason I can’t upload my photo ( says it’s too small ). The pan was emptied quickly. It was delicious. I’ve found my hash brown casserole recipe. It was the most talked about food on the table !!
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- by: Krisi Harris
- 7 years ago
Very easy and super good! I did use dry hash browns instead of frozen because that’s what I had on hand. I did rehydrate them first per the instructions. I used cheddar instead of colby, and I only baked it for 45 mins. My oven runs a bit hot. I also added garlic. I’m sure you could add all kinds of seasonings to this to change it up. I bet leftover ham or bacon would be good in it as well. This will definitely be one of my go to sides now.
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- by: CJ Bell
- 7 years ago
As written with cream of chicken soup, we really didn’t enjoy this much. (I made it again without the cream of chicken soup, but I added fat free half and half instead and it was so creamy and good. It did have to bake uncovered a while longer to soak up some liquid, but it was worth it.)
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- by: Martha E. Conway
- 6 years ago
I followed the recipe to the letter and it never really “set,” so it was fairly fluid on the plate. That being said, it was a hit with the family, including fussiest of daughters, and every bite eaten. I may try reducing some of the wet ingredients next time around – I noticed the bags of hash browns are now 28 oz instead of 32. :/
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- by: Dbays9789
- 6 years ago
We really enjoy this recipe. I don’t put onion in it as my family does not like it in casseroles. I also use only eight ounces of sour cream. It seemed too gooey with the full amount and too tart for my family’s taste. I almost never bother with toppings. Here I don’t because I put it in the crock pot for just a couple of hours on high. It comes out great.
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