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Hash Browns Casserole

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“Great for brunches, potlucks, and special occasion side dishes! I had really looked forward to reviewing "Hashbrown Casserole" the way we've always enjoyed making it, but I couldn't find it listed with cream of potato soup. Since it's one of my very favorite foods and my favorite way to make it, I decided to post the recipe myself. I hope you enjoy it as much as my family does!”
READY IN:
1hr 45mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

  • 680.38-907.18 g bag frozen hash browns, thawed (I use Ore-Ida)
  • 2 (595.33 g) can cream of potato soup
  • 340.19 g sour cream
  • 226.79-453.59 g shredded cheddar cheese (as much as you'd like, we like it really cheesy!)
  • 118.29 ml finely chopped onion (optional)
  • salt & pepper (to taste)

Directions

  1. Preheat oven to 325 degrees.
  2. Combine thawed hash browns, soup, sour cream, and onion (if using) in a large bowl and mix until the hash browns are well coated.
  3. Stir in cheddar cheese gradually until desired amount is reached and then sprinkle with a little salt and pepper for the last few turns of your spoon.
  4. Spoon into a lightly greased 9x13 cake pan and gently pat down to flatten.
  5. Sprinkle the top with just a bit more pepper (mainly for presentation, can also add a bit more salt if desired) and then cover with aluminum foil.
  6. Bake for 1 hour, then uncover and bake an additional 30 minutes. Serve hot and enjoy!

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